BUTTERNUT SQUASH-GRUYERE CHEESE TART WITH ENGLISH THYME

Here is another great Thanksgiving recipe from Chef Kevin Rathbun


Yields 8 portions
1 cup yellow onion (small diced)3 cups butternut squash (large, grated)2 cups heavy whipping cream3 each large whole eggs1 cup gruyere cheese (grated)2 Tbsp thyme (chopped)2 tsp kosher salt½ tsp black pepper ground1 each par baked 10-inch pie shell
Procedure:Grate squash on a grater mix with diced onion, cream, eggs, cheese, thyme, salt and pepper. Place in a par-baked pie shell and place in a preheated 300-degree oven for 30 minutes or until filling is golden brown. Take out and let cool before cutting.

CELERY ROOT MASH WITH SCALLIONS AND OLIVE OIL

Celery Root Mash Thanksgiving Recipe by Chef Kevin Rathbun

Yields 4 portions
2 bulbs celery root2 medium-sized russet potatoes (peeled)6 oz butter salted1 ½ cup milk3 Tbsp olive oil1/3 cup scallion2 tsp kosher salt½ tsp black pepper
Procedure:Place celery root in a 400-degree oven and roast for 30 to 40 minutes or until soft. Remove skin from root and chunk into large pieces.
Cover potatoes with water and simmer until tender, approximately 30 minutes.
Transfer cooked potatoes and celery root to a ricer (food mill) and place in a bowl.
Heat milk, butter and olive oil together. Pour over potato mixture and whisk until smooth. Add scallions, salt and pepper, and serve.