Thanksgiving is an American holiday, celebrating the autumn harvest that was shared among Native Americans and pilgrims in 1621. Thanksgiving has become an American tradition, and is considered one of the largest holidays of the year. It’s an excellent time to get together with family, eat a delicious meal, and share some new recipes. Every year there are new spins on the classic Thanksgiving recipes from new ways to make sweet potato pie, to the best way to flash fry a turkey. We decided to find some recipes that will add a little French flavor to this classically American holiday. We hope you enjoy these French Thanksgiving side dish recipes, and that you have a very safe and special holiday.
Pear, Shallot, and Delicata Squash Soup
This soup is an elegant way to add some vegetables and rich flavors to a meat-heavy meal.
2 tbsp. olive oil
4 medium shallots, peeled and thinly sliced (about 2 cups)
1 lb. Delicata squash, peeled, seeded, and cut into 1⁄2 inch slices (about 2 cups)
1 lb. ripe firm-fleshed pears, like Bartlett or Anjou, peeled, cored, and cut into 1⁄2 inch pieces (about 2 cups)
1⁄2 tsp. dried thyme
1 tbsp. balsamic vinegar
4 cups chicken or vegetable stock
Fresh-ground black pepper
Heat oil in a large pot over medium heat. Add shallots to the oil and cook, stirring occasionally, until lightly browned, about 4-5 minutes. Add squash and pears and cook, stirring, until slightly softened and lightly brown, about 7 minutes.
Stir in thyme and cook until fragrant, about 1 minute. Add vinegar and stock; simmer until squash is completely softened, 15-20 minutes.
Remove soup from heat and puree until smooth, using an immersion blender or regular blender. Stir in salt and pepper to taste; serve swirled with crème fraîche and a drizzle of maple syrup.
Recipe courtesy of Saveur. View the full recipe here:
The silkiest, most decadent take on mashed potatoes you will ever find. These potatoes melt in your mouth, and can be found as a side at most French restaurants. Impress your guests with this creamy dish.
4 1⁄2 lb. Yukon Gold potatoes, scrubbed
2 cups heavy cream
1 lb. unsalted butter, cubed and chilled
Kosher salt and freshly ground white pepper, to taste
Place potatoes in a 6-qt. saucepan and cover with water; bring to boil. Reduce heat to medium-low; cook, covered, until tender, 1–1 1⁄2 hours. Drain and let cool; peel. Working in batches, pass potatoes through a ricer; transfer to a bowl and keep warm. (Alternatively, use a potato masher.) Add cream to pan; bring to a simmer. Slowly whisk in butter until sauce is emulsified. Stir in potatoes, salt, and pepper.
Recipe courtesy of Saveur. View the recipe here:
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