Herbed Roasted Roots - Holiday Weekend Recipe

Traditional dishes for Thanksgiving are always fun.  So since it is fall the  root vegetable are abundant.  This dish is easy, delicious and nutritious. I do not peel any of the roots, so as to retain all those lovely minerals. Use any combination of herbs you enjoy. I usually use rosemary, sage, parsley and thyme. ♪

 

Herbed Roasted Roots

2 medium beets

2 medium potatoes

2 medium turnips or parsnips

4 or 5 medium carrots

1 medium sweet potato

1 large onion

2 -3 cloves of garlic

2 – 3 tablespoon of fresh herbs or

            2 melted herb cubes (see blog post from 10/1/2013) *

1 – 2 tablespoons of olive oil

Salt and pepper to taste

Directions:

Preheat the oven to 350 degrees and get out a large baking pan. Lightly oil the bottom of the pan. Scrub all the roots real well then cut into sizes that are similar so they will cook evenly. I cut my sweet potato larger because that is one root that cooks faster. Lay them out in the baking dish. Chop up the onion, mince the garlic and herbs then sprinkle over the roots. Drizzle the olive oil over the lovely mess and toss to coat evenly. Bake for about 30 – 40 minutes or until the biggest potato is easily pierced with a fork, stirring once or twice. The house will start to fill with the best aroma ever! Take out and season with the salt and pepper. Serve hot and Enjoy! 

*If you did not make any herb ice cubes, then use 2 Tbls. fresh herbs of 3 tsp. dried herbs.  Any combo of robust herbs like sage, rosemary, thyme and savory are perfect for this dish.

Creamy Chicken and Wild rice Soup - Weekend Recipe

In my former life as a museum director, I worked at a Native American Museum.  Each year we would have a brunch  in the winter time (in the summer we had a Pow-Wow!)

One of the highlights of the event was corn soup and wild rice soup.  Now since most people cannot get true Indian corn to make the corn soup, I thought I would share the wild rice recipe instead.  I love to get my wild rice from the Ojibwa in Minnesota and Wisconsin.  Here is a great website for native food goods: nativeharvest.com.

Right now is Wild Rice or Mahnomin season so the best rice is to be had in the fall.  And this recipe is so very tasty on a chilly fall day.  The prep is best and easiest if you used already cooked chicken meat (dark is good too!) and precooked wild rice.  Making the rice per package direction until the skin splits and the rice curls makes it perfect.

Creamy Chicken and Wild Rice Soup

2 tsp olive oil
2  cloves garlic, finely chopped
1 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 cup onion, finely chopped
2 cans (14-1/2 ounces each) chicken broth
2 cups cooked wild rice
1/2 tsp. dried  thyme
Pinch cayenne pepper
1/2 teaspoon ground black pepper
1-1/2 cups cooked chicken breast, chopped
1 cup whipping cream, heavy cream, half and half, or fat free half and half
2  tablespoons fresh parsley, chopped

In a saucepan at moderate heat, pour in olive oil and heat. Add the garlic, carrots, celery, and onion. Sauté until onion is clear and vegetables soft. Pour in chicken broth and add the wild rice, thyme leaves, black and cayenne pepper, and chicken. Heat the soup for 10 minutes. Add the whipping cream. Stir in parsley and it's ready.

After the flood - the herb garden

We have had several warm and sunny days so I finally dragged myself out to the garden patch to see what it looked like now that the flood waters have receeded.

 In some places there is just a lot of dirt and mud deposited that makes the plants in the hills and rows look non existent   There are plants there, they are just the same color as the dirt so you can't see them in the photo.  I was going for the ghost plant look but the photos do not do it justice.

 In other places there is the deposit of what looks like straw but is actually grasses, probably river grasses.  I went through with the rake and pulled it away from the plants, but I have not raked it all out yet.  These are the ornamental flowers or moth repellent herbs: yarrow, wormwood, artemesia.  It was soothingly fragrant to do this raking.

I raked out a few of the drier areas careful to leave anything green, but I swear these look like sweet peas which I have never grown in this garden so I'm not sure what is going on in this corner.  This is where the annuals grow and normally by now I have cilantro and dill volunteers from last year that are popping up.  I think they were all washed away.

This is what I mean by that river grass.  It is like a thatch that is caught in all the fencing and any place where it would be snagged while flowing through with the swift moving water; like this staked area I have around the tarragon.  Tarragon comes back from the root and there were a few small soldiers popping out of the ground once I cut the string and pulled away the thatch.

From a distance everything looks like grass, but you can see the rows and the path and the plant s turning deeper green, so the restoration is beginning.  I think most of my hills were leveled, shortened and in some cases washed out.

Raised Beds
 I use a style of raised bed that does not need walled sides.  I created it by digging out dirt in long rows and piling the dirt up.  Then I planted the plants in the tops of the rows of hills.  It makes weeding easier and you can add more soil and compost toppings while targeting the actual plants rather than treating, watering or fertilizing the spaces between the plants.  It is also a great way to conserve water.  In some cases I covered the hills with wood chip mulch to preserve the moisture.  That mulch is all gone now.  I am sure someone else is raking it out of their garden.

It is still too soon to tell how many of the perennials have been lost.  The sage looked so sickly that I did not take a photo so it could preserve it modesty, but there were two new green leaves on the very ends of the upright stems so I think it will come back.  The thyme beds were thick with mud and debris and I worked on them first.  I was impressed that these low growers seemed to be less damaged.  I guess the water just flowed over them rather than depositing debris in their stems.

Here are my littlest thyme plants all safe and sound.  The big ones need a washing, they are suffereing from mud.

Herb Flea Repellant Pillow

I thought it was time to give a little focus on the pets for a change.  Our cats like to wander on our porch once the weather warms, and this year they have been waiting extra long.  Now the squirrels visit in the winter and give the cats a free show each morning, which means once I open the door I am inviting fleas into the apartment.  So to keep my cats flea free  I make this pet pillow blend which I slip into bags and line the edges of the couch, place under cats other favorite sleeping areas, and sprinkle along the door edge to the patio. 

It is quick and easy to make and you can place the blend in mini tea bags, sew it into the lining of a pet bed, or make a muslin pouch or bag and slip it into the pets bed.

Herb Flea Repellant Pillow

2 parts pennyroyal
1 part thyme
1 part wormwood

Herbs may be cut or whole.  Combine them in a bowl then divide evenly into pouches or containers or sprinkle on the floor.  Do not mix or use if you are pregnant.

Making A New Year's Drink with Lemon Verbena

I know it seems like I am rushing the season, but I just brought my Lemon verbena plants inside for the winter and they are a bit too large for the house so I am going to have to trim them back.  Normally I just dry the leaves I remove, but this year I decided to try something different.  I made lemon verbena-infused vodka.

That was after I stumbled across this recipe for a martini made with the vodka.  I thought if you wanted to plan ahead, you could make a bit of the vodka and then you would could make this wonderful Lemon Drop to welcome in the New Year.

It is very simple to make Lemon Verbena Infused Vodka.  All you need is:

5 fresh lemon verbena sprigs

2 cups vodka

Wash the sprigs and pat dry.  Place them in a jar with the vodka and let steep for 12-24 hours.  Strain.  I infuesed mine for a week rather than 24 hours, but you get the idea.

Lemon Verbena Drop with Thyme

serves 2

2 cups sugar for the sugar garnish

3 tablespoons sugar for syrup

1/3 cup water

8 sprigs fresh thyme

¼ cup plain vodka

¼ cup lemon verbena-infused vodka

¼ cup fresh lemon juice

Ice cubes

To make the optional sugar garnish, have ready a bowl of ice water. Lightly oil a baking sheet. In a heavy saucepan over medium heat, stir the 2 cups sugar with a wooden spoon until the sugar melts and turns a golden caramel color.  Takes about 5 minutes. Remove from the heat and plunge the bottom of the pan into the ice water for exactly 10 seconds to halt the cooking. Immediately spoon the hot caramel out onto the prepared baking sheet, creating small strands. Let cool until hard, and then crack into tiny shards. Set aside.

To make a sugar syrup, in a saucepan over medium-high heat, bring the water to a simmer. Add the 3 tablespoons sugar and stir until completely dissolved. Remove from the heat and let cool to room temperature. Chill 2 martini glasses. In a tall cocktail shaker, combine the thyme sprigs with the sugar syrup. Using a muddler or the handle of a wooden spoon, lightly crush and pound the thyme for 1 minute. Add the vodka, the infused vodka, and the lemon juice. Fill the shaker half full with ice, cover with the lid, and shake vigorously for 10 seconds. Strain into the chilled glasses. Balance a few sugar shards on each rim. (The remaining shards can be stored, if using, in an airtight container at room temperature for up to 3 days). Serve at once.

How To-sday: Making a Soup Wreath Gift

Soup Wreaths Winter Gift

I love to cook with herbs and I wish others were not so afraid of it, because really it is not hard.  Cooking with herbs is somewhat fool proof too, because if you dislike the flavor you just cook the dish a bit longer and the herb flavor will diminish.  One of my favorite Herb writers is Jim Long.  He has a farm called Long Creek Herbs and writes a garden blog and contributes to Herb Companion Magazine among others.  I find his excitement about using herbs matches my own and his creativity is fun too.

From his many writings I found this information about a wonderful herb gift idea that I just had to copy.  I like to make wreathes for decoration both in the kitchen where we can eat from them and on the door as a greeting.  For centuries, herbalists and gardeners have used wreaths to preserve the beauty of herbs and flowers long after the harvest has passed. In addition to their aesthetic value, herbal wreaths can add a delicious twist to your soups and stews this winter. What Jim Long did was make tiny wreaths that you would drop whole into a soup or stew to flavor your cooking with a bit of added whimsy.

He packaged the little circle of herbs in nice tissue paper, with a ribbon and recipe card attached, and presented them to friends.  I liked the idea so much I made them and gave them away as hostess gifts.  I also used the idea to teach Girl Scouts to cook with herbs.  They liked making the wreath and then putting it into their food.

Using Jim’s technique, you end up with a completed wreath that is only about 5 inches in diameter. It is the perfect size of an average pot of soup.  Anything bigger, according to Jim and you could over season the average stew pot.

Any of the seasoning herbs can be used. It’s best to use long-stemmed herbs, to make it easier and more fun to weave. I often construct the wreath for a specific kind of soup. For example, if I am going to attach a recipe for chicken soup, I would choose six or so from the following herbs for the wreath:

• Rosemary, thyme, celeriac leaves, garlic chives, garlic leaves, sweet marjoram, small lovage leaves, parsley, lavender, lemongrass, winter savory and lemon basil.

For a beef- or pork-based soup, I might choose from this list:

• Rosemary, chervil, thyme, savory, onion leaves, chives, garlic chives, tarragon, oregano, basil, hyssop, bay and small hot peppers.

A vegetarian-based recipe could draw from any of the herbs on either list.

How to make the wreath

1. To begin the wreath, gather your ingredients. You will need about 6 sprigs of herbs in varying lengths. Longer pieces can be woven into the wreath more easily than shorter ones. You will probably also want 3 or 4 shorter pieces to add into the wreath for bulk and variety.

2. Choose a sprig of rosemary or a similar woody, long-stemmed herb, about 12 to 14 inches long. Bend it into a loop that is about 4 inches in diameter, twisting the ends around each other. You don’t need to tie it in place, simply hold it together with your thumb and finger, then add another long-stemmed herb, twisting it over and around the first one and overlapping the ends of the first.

3. Continue adding additional sprigs — a piece of sage, some thyme, onion leaves, garlic chives and others — until your wreath looks full. Keep in mind the wreath will shrink as it dries, so add enough herbs to keep it looking full after it dries.

4.  Add a long leaf, such as an onion top from winter onions, a long blade of chives, or a leaf of lemongrass, at the very last, spiraling it like a ribbon all the way around to secure all of the herbs and give it a finished look.

5. The two ends of the spiraled leaf can be tucked under some of the other herbs and any loose ends can be trimmed off with pruners. You also may want to tuck in a nice, small red pepper or a sprig of golden marjoram for some color. Chive flowers dry well, as do garlic chive blossoms and oregano. Tuck the stem into the wreath so it is secure.

Dry Your Wreath and Prepare the Gift

Now you are ready to dry your wreath. The simplest way is to put it in a dark, dry place, like a pantry or a cabinet, until it is dry. Even the oven, without heat, works well. It’s important to dry your wreath out of light in order to maintain the vibrant color and flavor of your herbs. You can also dry them in a food dehydrator, especially one which has a temperature control and remains dark inside. If you use basil or parsley in a wreath, a dehydrator will help them keep their coloring as both will darken to black or fade to tan in some conditions. I avoid this issue by using purple basil which tends to keep the darker burgandy color as it dries.  I placed my wreath in the bottom of a paper lunch bag, folded over the top and punched a hole at the fold so I could hang multiple bags with raffia from a hook and not have to worry about dust.

Don’t, however, dry the wreath in the microwave. The microwaving process vaporizes the essential oils in the plant. Also, hanging the wreath in the kitchen isn’t a good method for drying. Light and cooking odors will diminish your wreath’s flavor and color.

Once your wreath is completely dry, you are ready to attach a recipe card containing instructions for using the wreath with a ribbon or string (the card and string should be removed before cooking). Wrap the completed wreath in tissue paper or seal it in a plastic sandwich bag and store it in an airtight container, out of light, until ready to use or give away.

Recipe on Monday - Apple-glazed Turkey with Herbs

Apple-glazed Turkey with Herbs

This savory herb filling will surely enhance your turkey for the holiday table. In its part sweet apple glaze is a snap to cook and has a really delicious and original taste.

1 turkey
1/2 cup butter
2 onions, chopped
1 large carrot, diced
2 stalks celery, chopped
1/2 cup parsley, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon chopped fresh sage
1/2 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
8 cups bread crumbs
1/2 cup chicken broth
1 1/2 teaspoon salt
1/2 teaspoon black pepper

For the glaze:

1/2 cup apple jelly

1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground red pepper
1/2 teaspoon salt

Directions:

1.    Melt butter in a large saucepan. Add onion, carrot and celery and cook for about 10 minutes over medium heat. Add breadcrumbs and mix well, then add thyme, parsley, sage, salt and pepper and mix the mass. Pour in broth and fluff gently.

2.    Heat oven to 400 F. Remove giblets and neck from cavity. Fill the large turkey cavity and the smaller neck cavity, if you have enough stuffing. In the case you want to cook the stuffing separately, put in the oven 40-50 minutes before the turkey will be ready.

3.    Roast turkey about 2-2 1/2 hours. Then cover it with foil and, reduce the heat and continue cooking 30-40 minutes more.

4.    Melt apple jelly in a pot. Combine with cinnamon, pepper and salt and mix thoroughly. Brush turkey with apple glaze and cook about 3-5 minutes without foil until it’s browned.

5.    Take the turkey out, cover with foil and let rest for half an hour before carving.

Recipe - 3 ingredient Grilled Chicken Legs

A friend challenged me to enter a contest with a recipe using only three ingredients.  I have trouble using only a few ingredients, mostly because I like a combination of herbs in dishes.  However, I realized that an herb blend could count as one ingredient, so I got my blend of herbs and only three ingredients (salt & pepper are “free”).  I did not win the contest but the recipe was so good I decided to share it with you.

Three Ingredient Grilled Chicken Legs with Herbs

Serves 6

1/4 cup Herbs De Provence or Italian Seasoning

6 tablespoons olive oil
5 pounds whole chicken legs (7 to 8 pieces)

Salt & pepper to taste

Mix herbs, salt, pepper, and oil in a small bowl. Pull chicken skin back as far as possible. Rub chicken legs with herb mixture then pull chicken skin back in place. (Refrigerate until ready to cook.)

Place chicken, skin side down on hot grill rack; cover and cook until impressive grill marks form, about 5 minutes. Turn chicken over, cover, and continue to grill until remaining side is grilled marked. Turn all burners on low and continue to cook chicken until golden brown and cooked through, 25 to 30 minutes longer.  I like to add 2 tsp. of lemon zest to the herbs but that is a fourth ingredient!

If you want to try other recipes using these seasonings. Check out the Recipe Archive on the Backyard Patch Website.

Herb of the Week - Lemon Thyme

One of my favorite herbs second only to Lemon Verbena is Thyme, especially lemon thyme.  Thyme is an herb that grows well in Illinois and sometimes depending on winter and spring conditions grows exceptionally well.  This was a good year for Thyme.  The winter had a high amount of moisture (you do remember that snow right?) and not a lot of extremely cold days.  In fact this was the first winter of recent memory where we did not have those bone chilling cold days with the terrible wind Chicagoland is famous for and I did not miss it.  The fact was my herbs loved it.  Before the heat wave it looked like this was going to be a summer of record harvests and good quality herbs.  However, after a perfect spring harvest I had to forgo a summer harvest due to the extreme heat.  But our rain was good, so once the weather cooled the herbs burst forth with amazing growth.  I have now been harvesting daily and getting nice scents

Thyme has many varieties that generally fall into two categories the low growing ground cover type called creeping thyme (Thymus praecox)  and the upright mounding varieties called bush thyme (Thymus vulgaris).  My two favorite thyme plants (although I must admit I grow 17 different varieties from coconut to Wedgwood) are Common Thyme and Lemon thyme (Thymus xcitridorus.) These are both bushy mounding thymes.

Silver variegated Thyme

Yellow variegated Thyme

Lemon thyme comes in several varieties with differing habits and most years I grow at least three different ones because I find the weather conditions generally favor at least one giving me the spectacular lemon flavor I am looking for.  Makes me wish for scratch and sniff computer screen because this stuff is great.  This year the variegated lemon thyme did best.  I have two types a yellow variegated and a white variegated, known as silver.  The yellow variegated plant I have had for several years it is the variety ‘Doone Valley.’  As you can see it is slowly reverting to an all green color which is typical of this variety.  But even the green is a lemony bright green which makes this a fun herb to use in salads and as garnish.  It is nicely hardy and I even transplanted to take indoors last year.  The white is a new plant for me this year.  The variety is “Hi Ho Silver.”  It is different from my former silver thyme called ‘Silver Queen.’  This one seems to be keeping its silver better than the silvers I’ve had in the past. 

To Grow

Thymes can grow both in containers and in the ground.  Those with a low growing habit make a great addition to your path and walking areas.  They will thrive in a hot dry spot which makes them great for edging plants.  My original thyme bed was two feet wide along the front edge of the 22 foot garden.  The edge drained down into the yard so it was the driest part of the garden and the thyme plants did well there.  Now I grow them in any spot where other things tend not to thrive, so you will find them tucked into the ends of rows or along the side of a path in my production garden.  Thyme hates heavy rainfall.  The splashing covers the leaves with dirt and the damp soil mixed with their tight tiny leaves can result in mold.  So if you live where rain is frequent, place your thyme in a pot so you get good drainage.  They do love a strawberry pot too!

Soils for thyme can be nutrient poor and well-drained with at least 6 hours of direct sunlight.  If you fertilize them you will get bushy growth at first, but then the get lanky and die out in the center.  They do need good air circulation which why edge planting really helps, then they can only be shaded and the air blocked on only one side.  Some people say you can fertilize thyme grown in a container once a month with a weak compost solution of fish emulsion, but I never do until I bring them in for the winter.

They require little maintenance so you just sit back and enjoy them as they grow.  The root system is shallow so a good layer of mulch and chopped leaves will prevent frost heaving during the winter.  Because in Illinois that raking dry wind on super cold days can be desiccate leaves and kill plants I pray for a layer of snow to cover them in winter, but just in case I do rake leaves over them after the first frost for added protection.

Propagate by root division and layering.  They grow so slow from seed that unless you start them inside early in winter, they will be so small when transplanted that they never amount to anything until well into the fall.

To Use

Thyme has a robust and some feel intense flavor.  It is very herby and there is no doubt you are it.  Fresh thyme can be sharp with strong earth tones.  Dried is it has a deeper richer flavor.  Always use less dried, most rules say ½ that of fresh, I do 1/3.  The great thing is you do not have to chop it much.  Just strip the leaves of the fresh stems and stir in.  I store my thyme on stems and roll the stems on a paper towel to separate and crumble the leaves while removing the stems.  Most thymes have a strong stem so you do not want to chop that up, but using a full sprig in a soup or broth is great.

You can use thyme on the stem as a stuffing inside a roasting chicken or turkey or use them underneath as a bed when roasting pork or potatoes.  The robust flavor makes any thyme an excellent companion for beef, lamb, pork and even game meats like venison and elk.  They lemon and lime varieties are good with fruits.  It is a basic in Mediterranean cooking and part of a traditional Bouquet Garni.

Recipes

I have so many recipes that use thyme, as it is a household favorite that it was hard to choose what to include here, so look in the next few days for a couple more I found while searching out these examples.

Lemon Herb Pesto

For summer time, Pesto is a great food to try because you can eat it hot or cold, make it in a hurry and use as a topping not only on pasta but on grilled chicken and seafood.  I adapted this recipe from the herb shop that originally inspired me the Herbal Harvest of Geneva, IL!

3 T. olive oil

2 T. lemon vinegar

2 large cloves garlic

1 cup washed and dried lemon basil

¼ cup lemon thyme

½ tsp. ground pepper

1 cup parmesan cheese, grated

Place oil, vinegar, garlic, herbs and pepper into a blender or food processor in order listed.  Blend until thoroughly chopped and smooth.  Pout into a small bowl and stir in cheese.  Serve over hot or cold pasta (linguini, fettuccini or a bow tie are perfect.)  Or you can spread it on chicken breast or fish filets and grill before serving over pasta and steamed vegetables for a quick easy meal.

Thyme Jelly

1 Tbls. fresh lemon thyme

½ cup boiling water

1 ½ cup unsweetened grape juice

3 cups honey

2 tsp. lemon juice

1 box powdered pectin

Make an infusion (tea) of thyme and water.  Let steep 5 minutes or more.  Strain.  In large sauce pan combine juice, honey, and infusion liquid and bring to boil.  Add pectin, stirring at all times.  Heat until mixture reaches a hard boil.  Boil hard for 30 seconds and give a sheet test.  Once it passes the sheet test remove instantly from heat. Pour into sterilized jars with a sprig of fresh thyme in each, seal.

Sheet test –

Dip a metal spoon into the boiling syrup.  As the boiling mixture nears the jellying point, it will drop from the side of the spoon in two (2) drops, (not a stream).  The jelly is finished and should be removed from the burner.

Lemon Steak

1 sirloin steak (about 2 ½ lbs.

½ cup lemon juice

2 T. olive or canola oil

1 Tbls. grated lemon peel

1 clove garlic, crushed

1 tsp. celery seed

½ tsp. lemon or common thyme, crumbled

½ tsp basil, crumbled

½ tsp. Basil, crumbled

½ tsp. paper

¼ tsp. salt

Place steak in a glass baking dish.  Prick both sides with a fork.  In a small bowl combine lemon juice, oil, lemon peel, garlic and herbs, salt pepper and celery seed.  Whisk together.  Pour over steak and turn to coat both sides with marinade.  Cover and refrigerator 24 hours, turning several times.

About 30 minutes before cooking, remove dish form the refrigerator and let stand at room temperature for 30 minutes.  Reheat broiler.  Place steak o broiler rack in pan, reserving the marinade.  Broil 3 inches form heat source, about 12 minutes on each side for medium rare, basting with reserved marinade several times.  Discard any remaining marinade once cooking is completed.

Serves 4 to 6 depending on serving size.

Warm Goat Cheese and Tomato Herb Salad

I developed this one from a recipe in the Herb Companion magazine back in the 1990s.

½ small head of butter lettuce

2 ripe garden tomatoes

6 to 8 sprigs (total) of thyme and lemon thyme and maybe some summer savory

¼ pound goat cheese

Flan leaves of butter lettuce into a circle on two salad plates.  Slice tomatoes crosswise and center on the lettuce overlapping the slices to forma decorative wheel.  Place whole fresh herb laves or sprigs onto tog the tomatoes. Divide goat cheese into two thick slices and warm briefly in medium temperature oven or microwave until cheese softens and begins to melt, but still holds its shape.  With spatula lift cheese from baking sheet and place in center of each circle of tomatoes.  Decorate with additional herb sprigs.

Crispy Potatoes

2 ½ lbs. potatoes, thinly sliced

3 Tbls. olive or canola oil

3 Tbls. butter, melted

2 Tbls. parsley, chopped

¾ tsp. salt

¼ tsp. thyme, crumbled

1/8 tsp. pepper

Preheat oven to 425 degrees.  Arrange potatoes in 13 x 9 inch baking dish or a jelly roll pan.  In a small bowl combine remaining ingredients.  Spread over potatoes. Cover and bake 30 min. Then remove cover and allow potatoes to crisp for 5 to 7 minutes.

Colorful Vegetable Casserole

3 cups cauliflowerets

3 cups sliced carrots

3 cups broccoli florets

1 cup mayonnaise

¼ cup finely chopped onion

3 Tbls. prepared horseradish

¼ tsp. salt

1/8 tsp. pepper

1/3 cup dry bread crumbs

½ tsp. dried thyme

2 Tbls. butter or margarine, melted

1/8 tsp. paprika

Place cauliflower and carrots in a large saucepan; add a small amount of water.  Cover and cook for 3 minutes.  Add broccoli; cook 4 to 6 minutes longer or until vegetables are crisp-tender.  Drain.  Combine mayonnaise, salt and pepper; add vegetables and mix will.  Pour into greased 2 quart baking dish.  Combine bread crumbs, thyme, butter and paprika; sprinkle over vegetables.  Bake, uncovered, at 350 degrees for 25 to 30 minutes or until heated through.  Makes 12 to 14 servings (and freezes well.)