Peg's brine and roasted turnips side

4:13 PM, Nov 26, 2013   |    comments
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GOLDEN VALLEY, Minn. - For three decades, Peggy Rasmussen and her crew have served meal after meal after meal -- more than three million by their estimation to customers at their cozy 55-seat restaurant in Hamel.

In honor of the holiday season, Peg's Countryside Cafe is offering a delicious way to give back: From now through Dec. 31, Peg's Countryside Café will donate $1 to Interfaith Outreach & Community Partners for every order of pancakes sold! Peg's Countryside Cafe also offers 10 different pie varieties that can be ordered for the holidays - just call 763-478-2101 before Friday, Dec. 20 for Christmas orders.

Find out more at http://pegscountrysidecafe.com/.

Roasted Turnips, Sweet Potatoes, Apples and Dried Cranberries

This is a tasty side dish that can be prepared ahead and warmed just before serving.

Ingredients:

3 cups cubed and peeled turnips (1 ¼ lbs)

3 cups cubed peeled sweet potatoes 1 ½ lbs)

2 ½ cups cubed peeled Granny Smith apples (1 ½ lbs)

1 cup dried cranberries

½ cup packed dark brown sugar

1 tablespoon lemon juice

Cooking Spray

¼ tsp nutmeg

½ t cinnamon

1/3 cup pecans or walnuts

*2-3 tablespoons butter cut into small pieces

Directions:

Preheat the oven to 350. Spray a shallow baking dish, toss the apples and turnips in lemon juice then combine with the rest of the ingredients and dot with butter. Bake for 60 minutes or until tender, check for doneness after 35 minutes and finish to taste.

Turkey Brine

Ingredients:

3 cups apple juice or apple cider

2 gallons cold water

4 TBSP fresh rosemary leaves

5 cloves garlic, minced

1-1/2 cups kosher salt

2 cups brown sugar

3 TBSP peppercorns

5 bay leaves

Peels from three oranges or 1/3 cup orange juice concentrate

Directions:

Combine all ingredients in a large pot and stir until salt and sugar dissolve. Bring to a boil, turn off heat and cover. Cool the mixture completely, then pour into a large pot or brining bag. Place uncooked turkey in brine solution, then refrigerate for up to 24 hours.
When ready to roast, discard the brine solution and submerge turkey into a pot of fresh, cold water. Allow to sit in clean water for 15 minutes. Remove turkey from clean water, pat it dry, and roast.

Peg's Countryside Café
842 Hwy 55
Hamel, MN 55340
www.pegscountrysidecafe.com

(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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