This Thanksgiving, we went to my cousins Sara and Ari’s place in Suffern, NY. Ari is a master of turkey roasting, and for three years now he’s cooked the best bird I’ve ever had. We also got to share the holiday with Ari’s family, which was a pleasure. In addition to the turkey, there was stuffing, butternut squash, sweet potatoes, mashed potatoes, quinoa, cranberry sauce, and more, all delicious.
For my part, I brought an enormous batch of potato leek soup (secret additional ingredient: Jerusalem artichokes) and a new recipe that I’ve been working on, a carrot salad with miso and ginger. I figured that with all that meat and starch*, a bright, crunchy raw vegetable would be a welcome addition to the Thanksgiving table. It’s equally good on the side of a turkey sandwich. Recipe below. (more…)