A NAPA VALLEY THANKSGIVING | 1, 2, 3, 4

PICKLED VEGETABLES 2 cups small cauliflower florets 2 small summer squash, cut into 3-inch-long spears 1 1/2 cups peeled baby carrots, cut in half lengthwise 1 1/2 cups white boiling onions, peeled and cut into wedges 1 red bell peppers, cut into 1/2-inch wide strips 3 cups water 3 cups distilled white vinegar 2 1/4 cups sugar 4 cloves garlic, peeled and smashed 1 1/2 tablespoons fennel seeds, crushed 1 tablespoon coriander seeds, crushed 1 tablespoon salt 1/2 teaspoon crushed red pepper or 1 whole dried hot pepper

In a large nonreactive bowl, combine cauliflower, squash, carrots, onions and bell pepper.

In a large saucepan, combine water, vinegar, sugar, garlic, fennel seeds, coriander seeds, salt and crushed red pepper (or whole dried pepper). Brin to a boil, stirring to dissolve sugar; cook for 1 minute.

Pour brine over vegetables. Weight with a plate to keep vegetables submerged in liquid. Cool to room temperature, then refrigerate for at least 24 hours. (The pickled vegetables will keep, covered, in the refrigerator for up to 1 week.) Drain and serve.

Makes about 6 1/2 cups, for 8 servings.

35 calories per serving: 1 gram protein; 0 grams fat; 8 grams carbohydrate; 280 mg sodium; 0 mg cholesterol; 2 grams fiber.

TEST KITCHEN TIP: For a more substantial appetizer, serve the pickled vegetables with cooked jumbo shrimp.

In a soup pot, melt butter over medium-low heat. Add onion and cook, stirring, until softened, 7 to 8 minutes. Add parsnips, sweet potatoes, thyme, half of the broth and water. Bring to a boil. Reduce heat to low and simmer, covered, until vegetables are tender, about 20 minutes.

In a blender or food processor, puree soup in batches until smooth. (Use caution when working with hot liquids.) Return soup to a clean pot. Stir in milk and remaining broth. Season with salt and pepper. (The soup will keep, covered, in the refrigerator for up to 2 days.)

Heat soup, stirring, over medium heat. Serve in warmed bowls, garnished with chives.

Makes about 9 cups, for 8 servings.

135 calories per serving: 3 grams protein; 2 grams fat (1.1 grams saturated fat); 25 grams carbohydrate; 285 mg sodium; 7 mg cholesterol; 5 grams fiber.

TEST KITCHEN TIP: If the parsnip core is spongy or tough, remove it before dicing.

INGREDIENT NOTE: Use yellow-fleshed sweet potatoes, not orange-fleshed Garnet yams, or the soup will be too sweet.

MASHED POTATOES

1 small onion, halved
2 whole cloves
3 lb. all-purpose potatoes, peeled and cut into chunks
2 cups 1% milk
1 cup water
1/2 teaspoon salt
1/2 tablespoon extra-virgin olive oil
Freshly ground white pepper to taste

Stud each onion half with a clove and place in a large saucepan with potatoes, milk, water and salt. Bring to a simmer over medium-low heat. Cook, uncovered, until potatoes are tender, about 20 minutes.

Drain, reserving cooking liquid. Discard onion. Mash potatoes, gradually adding enough of the liquid to achieve desired consistency.

Stir in oil and season with salt and pepper. Keep warm.

Makes about 6 cups, for 8 servings.

165 calories per serving: 4 grams protein; 1 gram fat (0.4 gram saturated fat); 35 grams carbohydrate; 155 mg sodium; 1 mg cholesterol; 2 grams fiber.

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