Holiday menu recipes with parsnips, artichokes and squash - Oh, my!

I have received so many great recipes the past few days from friends, and I can't wait to try them. As many as I have received, it may take me a very long time to work my way through them, but I am willing to try, as long as my family can tolerate having new and different recipes. I have been sent everything from appetizers to vegetable dishes to desserts and candy. I thought I might pass along a few vegetable side dishes for you today, in hopes that they might come in handy with planning your Christmas menu and side-dish options.

Through this wonderful Christmas season, if you try new recipes, be sure to send them in to me so others might have the chance to try them as well. Enjoy!

Mashed Autumn Vegetables

8 medium Yukon Gold potatoes, cut into 1-inch pieces

6 medium parsnips, peeled and cut into 1-inch pieces

2 large celery roots, peeled and cut into 1-inch pieces

3 cups chicken broth

2 1/2 teaspoons salt, divided

2/3 cup 2 percent milk

2 teaspoons garlic powder

1/2 teaspoon pepper

* In a Dutch oven, combine the potatoes, parsnips, celery roots, broth and 2 teaspoons salt. Add water to cover vegetables. Bring to a boil. Reduce heat; cook, covered, for 15-20 minutes or until vegetables are tender.

* Using a slotted spoon, transfer vegetables to a large bowl; reserve cooking liquid. Mash vegetables, gradually adding the milk, garlic powder, pepper, remaining salt and enough reserved cooking liquid to reach desired consistency. Yield: 12 servings (3/4 cup each).

Apple and Green Bean Side Dish

1 pound fresh green beans, trimmed

1 large apple, peeled and chopped

1 tablespoon canola oil

1/2 cup chopped walnuts

1/2 cup honey

1 tablespoon sesame seeds, toasted

* In a large skillet, sauté beans and apple in oil for 3 minutes. Add walnuts; cook and stir until vegetables are crisp-tender. Stir in honey and sesame seeds; heat through. Yield: 5 servings.

Green Beans with Artichokes

1 1/4 pounds fresh green beans, trimmed

1/2 cup soft breadcrumbs

2 tablespoons olive oil, divided

2/3 cup finely chopped onion

1 garlic clove, minced

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

1/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup shredded Parmesan cheese

* Steam beans in a small amount of boiling water, covered for 6-8 minutes or until crisp-tender. Remove from the heat and set aside.

* In a nonstick skillet, toast breadcrumbs over medium heat in 1 tablespoon oil; set aside. In the same skillet, sauté onion and garlic in remaining oil until tender. Add the artichokes, salt, pepper and reserved beans.

* Cook and stir over low heat until heated through. Before serving, sprinkle with cheese and toasted breadcrumbs. Yield: 5 servings.

Beyond Compare Brussels Sprouts

This recipe comes from the Aldi grocery store cooking magazine. I love this recipe, and I hope you do, too.

1 box (8-1/2 ounces) Jiffy Corn Muffin Mix

1 cup super sweet corn, thawed

8 slices bacon

3 to 3-1/2 pounds fresh Brussels sprouts, trimmed and halved

Salt, to taste

Black pepper, to taste

1/2 teaspoon ground nutmeg

1/2 cup finely chopped onion

1/4 cup chicken stock

* Preheat oven to 375 degrees. Coat a square baking dish with cooking spray. Prepare cornbread batter according to package instructions. Stir thawed corn into batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let cool.

* Cook bacon until crisp. Reserve the bacon drippings. Crumble bacon once cool.

* Place Brussels sprouts on a baking sheet and toss with bacon drippings, salt, pepper and nutmeg. Roast for 15-20 minutes.

* Break cornbread into bite-sized pieces and place on a baking sheet. Bake for 12-15 minutes, stirring occasionally, until golden brown and crispy.

* Meanwhile, add onion to pan and cook over medium-high heat until caramelized.

* Just before serving, toss Brussels sprouts with 3/4 of the crumbled bacon, caramelized onions and cornbread crumbs. If desired, use chicken stock to moisten mixture. Pour into a serving bowl and garnish with remaining crumbled bacon. Yield: 8 Servings.

Apple Cider Roasted Butternut Squash

If you are strapped for time, or just don't want to tackle a butternut squash, the larger grocery stores now offer already peeled and cubed butternut squash. Yes, it is more expensive, but sometimes time is worth the extra money. Pick your convenience foods carefully, but enjoy.

4 cups cubed peeled butternut squash

1 medium onion, cut into thin wedges

2 tablespoons apple cider

1 tablespoon olive oil

1 1/2 teaspoons brown sugar

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground nutmeg

* Preheat oven to 450 degrees. Place the squash and onion in a greased 13-by-9-inch baking dish. Combine cider, oil, brown sugar, salt, pepper and nutmeg; pour over squash mixture.

* Cover and bake 35 minutes or until tender, stirring every 10 minutes. Yield: 4-6 servings.

Parsnip, Carrot and Leek Bake with Sweet Syrup

If you have not tried agave nectar, now would be a good time to try it. It is a natural sweetener found in the store along with sugar and other sweeteners.

6 medium parsnips, peeled and sliced (about 2-1/2 pounds)

2 medium carrots, sliced

1 medium leek (white portion only), sliced

3 garlic cloves, sliced

2 tablespoons butter, melted

2 tablespoons agave nectar or honey

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

* Preheat oven to 425 degrees. Divide parsnips, carrots, leek and garlic between two 15-by-10-by-1-inch baking pans coated with cooking spray.

* Mix remaining ingredients; drizzle over vegetables. Toss to coat.

* Roast 20-25 minutes or until tender, stirring occasionally. Yield: 6 servings.

Have a great week planning your Christmas menu, and happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.