Inspired by Food 52 - Crispy Delicata with currant, fennel and apple relish
As with most of what inspires me on Food 52, I love this recipe for it's simplicity and fresh flavors. Crafted by TheWimpyVegetarian this was a holiday award winner a few years ago.
The ingredients are easy enough to find, but ones I don't always think of using. On it's own or paired with pork chops, eggs or rice it it makes an elegant meal. Looking for something out of the ordinary to go with this year's Turkey? Look no further.
- 2 Delicata squash
- Olive oil
- 1 lime
- 1/2cup dried currants
- 1/2crisp apple, peeled, seeded, very small dice (I used Pink Lady)
- 1fennel bulb, outer layer removed, very small dice
- 1cup apple cider
- 1tablespoon Calvados
Slice the ends off of the squash. Slice into 1/2" rings and remove the seeds with a spoon. Reserve the seeds for another use or roast them with some cayenne pepper, salt, and cumin and sprinkle over the finished dish.
More menu masterpieces from TheWimpyVegetarian;
- SPICED CRANBERRY BUCKLE
- SCALLOPED SWEET POTATOES
- BRAISED ENDIVE AND FENNEL GRATIN
- MAPLE CANDIED CARROTS WITH CURRANTS
Photo Credit: The Whimpy Vegetarian
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