Here’s a new thought for the Thanksgiving table: how about serving some veggies in their natural, raw state?
That’s a proposition put forward by esteemed food writer Mark Bittmann of The New York Times, who writes that there’s great pleasure to be found in feasting on autumn vegetables served raw, with a minimum of preparation.
Photo by Evan Sung for The New York Times
By minimum prep, he’s talking about a bit of shredding, grating, chopping, slicing or dicing. According to Bittmann, this approach can bring out the robust flavors of late fall root vegetables such as beets, carrots, radishes, and winter squashes. So much so, he argues, that these foods need little flavor enhancement.
Eating more whole, raw foods has been an idea promoted by nutritionists and health food gurus in recent years. Thanksgiving could be a good time to give the idea a test run with family and friends. Another nice thing about eating it raw: these veggies won’t be competing for valuable oven space on Turkey Day.
Butternut squash is a favorite of Bittmann’s because it releases moisture when shredded, becoming tender and sweet while retaining its crunch. “Toss it with raisins, fresh ginger, and sherry vinegar, and you wind up with a beautifully balanced salad that begs to be served at Thanksgiving,” Bittmann writes. Click here to view video of Bittmann in action, preparing this salad in all of about two minutes.
Could this be the holiday dish that takes the place of the legendary green bean casserole?
Yeah, probably not. But it looks like a delicious option if you’re looking to get something new—and healthy—on the 2010 Thanksgiving table.
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