Fit for ’15: Thanksgiving sides

El Paso Community College Chef Daniel Guerra put together several recipes to accompany the Thanksgiving turkey. Each is lighter twist on traditional dishes.

Roasted garlic

Place 1 cup whole cleaned garlic cloves and cup olive oil in a small sauce pot and cook over medium heat until golden brown.

Potato and Celery Root Puree (Cauliflower can be substituted)

2 lbs potatoes, peeled and diced

1 lbs celery root, cleaned and diced

cup roasted garlic (above)

1 cup skim milk

cup butter substitute

Salt and pepper, to taste

Simmer potatoes and celery root in separate pots. Melt butter with milk on low heat, set aside for later use. Once potatoes and celery root are cooked (15-20 minutes depending on the size of the dice; Poke with a knife. If it doesn’t stay on the blade, it’s done), strain and dry in the oven for 4 minutes. Mill potatoes, celery root, and garlic through a strainer and add butter and milk. Mix by hand with a hand or stand mixer. Season with salt and pepper.

Roasted Root Vegetables

2 ea beets, peeled and diced

4 ea carrots, peeled and diced

1 ea onion, peeled and diced

4 ea garlic cloves

2 ea turnips, peeled and diced

Olive oil, salt, and pepper to taste

Roast at 400F for approximately 15 minutes depending on the size of the dice.