Holiday meals are coming soon. Whether you serve turkey, ham, or prime rib (or anything else!), sometimes the hardest thing is deciding what else to serve. I'm here to help! Whether it's a dip to set out while your guests are waiting for the main event, a first course soup, or a side dish for your protein, try these recipes your family is sure to love.

Caramelized Fennel and Onion Dip

Serves 6-8

Ingredients:

2 tablespoons olive oil

1 1/4 cup diced fennel (1/4” pieces) (see how here)

1 1/4 cup diced onion (1/4” pieces) (see how here)

Large pinch baking soda

2 garlic cloves, minced

1/2 cup mayonnaise

1 cup sour cream

1/2 teaspoon Worcestershire sauce

1 tablespoon fresh squeezed lemon juice

1/4 teaspoon Dijon mustard (I prefer Maille)

Kosher salt and freshly ground black pepper, to taste

Procedure:

Heat a large skillet over medium heat. When hot, add oil. Add fennel and onion. Season with salt and add a pinch of baking soda. Cook, stirring occasionally, until well caramelized, about 15-20 minutes. Add garlic and cook until fragrant, 30-60 seconds. Remove from stove and allow to cool.

While onions are cooking, mix remaining ingredients in a small bowl. When fennel mixture has slightly cooled, add to mayonnaise mix. Adjust seasoning with salt and pepper as necessary. Refrigerate, covered, for at least 30 minutes or up to overnight (the longer you let it sit, the better it will taste). Serve with chips.

Celeriac and Parsnip Soup

Serves 4

Ingredients:

1 tablespoon unsalted butter

2 cups sliced leeks

1/2 cup peeled and diced parsnip

2 cups peeled and diced celery root

1 teaspoon minced rosemary (see how to mince here)

5 cups water or stock

1/2 teaspoon Dijon mustard (I prefer Maille)

1/2 cup heavy cream

Toasted pine nuts, for garnish

Kosher salt and freshly ground black pepper, to taste

Procedure:

In a large saucepan set over medium heat, melt butter. Once melted, add leeks. Cook until softened, about 2 minutes. Add parsnips and celery root and cook until starting to sweat, about 5 minutes. Add rosemary and cook until fragrant, about 1 minute more. Add water or stock. Bring to a boil and season with salt. Cook until parsnip and celery root are tender, about 15-20 minutes. If you like a thinner soup, cook covered. For a thicker soup, cook uncovered.

When vegetables are tender, puree in a blender or with an immersion blender. Return to pot and add cream. Heat through. Adjust seasoning with salt and pepper. Serve, garnished with toasted pine nuts.

Sweet Potato and Fennel Pancakes

Makes 7-8, 2” pancakes

Ingredients:

2 cups grated sweet potatoes (about 1 medium), soaked in cold water for

   30 minutes

1/3 cup grated fennel (about 1/2 a very large bulb)

1/2 cup grated onion (about 1/2 a large onion)

1 large egg

1 teaspoon dried sage

1/4 cup plus 1 tablespoon all-purpose flour

Canola or vegetable oil, for frying

Sour cream and/or applesauce, for serving

Kosher salt and freshly ground black pepper, to taste

Procedure:

Squeeze all liquid possible out of the potatoes, fennel, and onion (a ricer is an excellent tool for this). Mix together vegetables, egg, sage, and flour and season with salt and pepper.

Heat 1/4" of oil in the bottom of a large skillet. When hot, use a portion scoop or a 1/3 cup measuring cup and place mounds of potato mixture into the oil, making sure to leave space between pancakes. Flatten into a thin pancake. Cook until golden brown on one side, about 3 minutes. Using a fish spatula (or other slotted turner), flip pancakes over and continue to cook until golden brown, about another 2-3 minutes. Remove from oil and place on a rack placed over a sheet tray (see a video explaining this here). Continue cooking remaining potato mixture in the same manner. Serve hot with sour cream and/or applesauce.

If you are making large batches, you can preheat an oven to the lowest possible temperature (usually around 200 degrees F) and keep the pancakes warm in the oven while cooking the rest.

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