An autumn vegetarian meal doesn’t get much better than this. Some leftover sides from the Thanksgiving feast and a few fresh additions to “go-with” make this a tasty menu.

Vegetable plate of sweet potato puree, Brussels sprouts, steamed turnips, glazed pearl onions, wild rice, and cornbread dressing topped with chanterelle mushroom sauce

No dessert tonight, but if you really need some sort of “sweet ending” I suggest some chilled grapes

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