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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Nov 15, 2000
Page
15
Vegetable heavy Thanksgiving menu from Deborah Madison featured in Cooking Light. Red Wine Sauce leads the lengthy recipes and can be prepared up to three days ahead. Lentils With Carrots and Celeriac Puree complement the meal, with endive and apple salad suggested as a starter.
A rich red wine sauce blends porcini mushrooms with carrot onion celery bell pepper and garlic simmered with tomato paste flour and herbs. The finished sauce reduces to 2 1/2 cups and is seasoned with soy sauce and butter for serving.
Braised shallots and carrots with mushrooms and parsnips simmered in red wine sauce flavored with rosemary bay leaves and thyme. Parsley garlic garnish adds fresh finish. serves six with per serving calories about 317 and 16 mg sodium.
Water and carrots simmer with lentils and onion for twenty five minutes then butter is stirred in and bay leaf removed. Makes six servings with nutrition listed per half cup serving.
A simple purée made by simmering leek potato and celeriac until tender then blending with butter and salt. Serves six with a creamy earthy flavor. celeriac can be replaced by potatoes if unavailable. Nutrition per serving: 168 calories, 4.3 g fat, 30.6 g carbs, 10 mg cholesterol, 227 mg sodium.
Cream cheese pie with pear slices on an oat crust, baked in two steps. Includes ingredients for crust and topping, baking times, serving yield, and nutrition per serving credited to the California Pear Advisory Board.
Banana producers claim bananas reduce high blood pressure and stroke risk due to potassium content and low sodium. The International Banana Administration approves a label stating diets with potassium rich foods and low sodium may cut risk. Tropicana also says its orange juice may carry the claim.
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