Ingredient Title Chef Category

Great go-along withs

It isn't the bird or the roast that's a big problem but what to send to the table with it frequently is. We want something a bit different and special for a holiday meal but after all of that shopping for food and for gifts, we don't want to mortgage the house, either. And then there is the time factor if you only have one oven. Here are a few suggestions for solving the problems.

DOUBLE-BAKED ROQUEFORT POTATOES

Their beauty is more than skin deep. You can prepare these ahead and freeze or refrigerate until the big day. Thaw and bake at 400 F. about 25 minutes, until brown on top and heated through. You can reheat after taking the turkey or roast from oven to "set" before carving.

6 russet potatoes, scrubbed
2/3 cup crumbled Roquefort cheese
1/2 cup sour cream
salt and pepper
6 tablespoons freshly grated Parmesan cheese
2 tablespoons butter, cut into small pieces

Preheat oven to 375°F. Pierce potatoes with fork. Place on oven rack and bake until tender, about l hour 15 minutes. Cool 5 minutes before halving each potato lengthwise. Scoop flesh from potatoes, leaving 1/4-inch thick shell. Place flesh in large bowl. Add crumbled Roquefort and sour cream; mash until smooth. Season with salt and pepper. Mound mixture into 8 potato shells (reserve remaining 4 shells for another use). Place on baking sheet and sprinkle with Parmesan cheese. Dot with butter and wrap for refrigeration or freezing, or bake in 400°F. oven until heated through and brown on top, about 25 minutes. Sprinkle with parsley, chopped chives or paprika before serving. Makes 8 servings.

MAPLE GLAZED YAMS WITH PECANS

Can be made two hours ahead, cooled and then warmed, uncovered in 375°F. oven for 20 minutes. Yams are the guys with the dark skin; the paler versions are sweet potatoes.

2 1/2 pounds yams, peeled and cut into l/4-inch rounds
5 tablespoons maple syrup
6 tablespoons butter, cut into l/2-inch pieces
2 tablespoons all-purpose flour
2 tablespoons light brown sugar
6 tablespoons coarsely chopped pecans

Preheat oven to 400°F. Butter a glass baking dish. Bring salted water to a boil; add yams. Cook until water returns to a simmer, about 4 minutes. Drain; rinse with cold water. Arrange yams in dish, overlapping slightly. Season with salt. Pour syrup over yams and dot with 2 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes. Mix flour and brown sugar; add remaining 4 tablespoons butter. Rub mixture with fingers until it resembles coarse meal. Mix in pecans and sprinkle mixture over yams. (Can be done ahead to this point.) Bake until tender, about 20 minutes. Makes 8 servings.

GRATIN OF ROOT VEGETABLES

Carrots, onions, potatoes and rutabagas make a colorful, inexpensive dish that will hold for 45 minutes after baking. The first step can be done up to 3 days ahead.

2 large onions, finely chopped
3 carrots, finely chopped
1 tablespoon butter
2 cups chicken or beef broth
4 large potatoes
1 1/2 medium rutabagas
1/3 cup minced parsley
1/4 teaspoon nutmeg
1/2 cup shredded Jarlsberg, Swiss or Fontina cheese
salt and pepper

Preheat oven to 425°F. Grease casserole and foil to cover. Lightly saute onions and carrots in butter; add 3 tablespoons broth to deglaze and then add another 2 tablespoons as the broth cooks down. Continue cooking, adding small amounts of water until the vegetables are richly browned. The last time do not cook vegetables dry. If made ahead, cover and chill. Peel and thinly slice potatoes and rutabagas. Layer potatoes, rutabagas, cooked onions and carrots, parsley, and a very little nutmeg; begin and end with potatoes. Pour 1 1/3 cups of broth into dish and cover tightly with foil, greased side down. Bake 1 1/2 hours or until very tender. Uncover, sprinkle with cheese and dust very lightly with nutmeg. Broil about 8-inches from heat until cheese is bubbling and lightly browned. Makes 8 servings.

SWEET-AND-SOUR RED CABBAGE

This can be made with white cabbage and if you don't have fresh fennel, increase the cabbage and add some fennel seeds to the dish. Can be made a day ahead if you cool, cover and chill. Rewarm at serving time.

1 1/2 tablespoons butter
3 cups thinly sliced onions
1 small head cabbage, cored, thinly sliced
2/3 pound fennel, cored, thinly sliced
1/3 cup canned beef broth
1/4 cup balsamic vinegar
1/4 cup light brown sugar

Melt butter in heavy pot. Add onions and saute until golden. Add remaining ingredients except the leafy fronds from the fennel. Bring mixture to boil; reduce heat. Cover and cook until cabbage is tender, stirring occasionally, about 1 hour. Season with salt and pepper. Makes 8 servings

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