Thanksgiving is not normally known for the vegetable dishes. Sure there are some classics that come to mind, like green bean casserole which I have always found to be absolutely disgusting, but usually the veggies get put on the back burner.
I always felt this was a shame since there are so many different vegetables in season during the fall. Not to mention everyone expects most of the dishes on the table a certain way already and the vegetable is usually the only thing left to get creative with. In that spirit, I took succotash out of the freezer section and changed it up. Granted, I omitted just about everything in a standard succotash and this may better be called a mixed vegetable medley, but I always liked the way the name sounded.
A New Succotash
- 4 large carrots
- 2 bulbs fennel
- 6 large cloves garlic
- 1/2 lb green beans
- 4 thick slices pancetta cut into long thin strips
- 1/4 cup sherry
Cut carrots in half and then slice the halves in half the other way. Core fennel, remove fronds and cut into quarters. Place on a baking sheet with garlic and drizzle liberally with olive oil. Roast in the oven at 350 until browned and mostly cooked through stirring often, about 30 minutes. Meanwhile snap and steam green beans until crisp cooked. Do not overcook the vegetables. Chop up the fennel and carrots into large bite sized strips and cut garlic into quarters. In a large saute pan fry pancetta with a little olive oil until crispy. Add vegetables and toss until mixed well. Add sherry and cook over high heat until evaporated, no more than two minutes. Serve immediately seasoned with fresh pepper and salt.