Chef Hermann Shares Thanksgiving Recipes

We are bringing you even more exciting food on this Tuesday afternoon with one local chef who is a very familiar face here at 9&10 News.

Chef Hermann from and Restaurant is in the Heritage House Kitchen to show us some of his best holiday recipes.

Garlicky Green Beans with Hazelnuts

Ingredients

• ½ cup  beef or bacon fat
• 2 lb. green beans
• 1 cup hazelnuts, rough chopped
• 1 tbsp. garlic
• 3 tbsp. Butter
• 2 tbsp. lemon juice
• 1 tbsp. Tarragon, fresh
• Salt and Black Pepper

Instructions

1. Heat pan to medium high.
2. Melt the bacon fat and butter.
3. Add the green beans and cook until tender.
4. Add the garlic and hazelnuts and cook until hazelnuts are toasted.
5. Adjust seasonings with salt and pepper.
6. Serve with sprinkling of fresh tarragon

Ginger and Molasses Glazed Root Vegetable

Ingredients

• 1 lb. carrots, boiled and sliced
• 1 lb. parsnips, boiled and sliced
• 1 lb. turnips, boiled and sliced
• 1 lb. golden beets, boiled and sliced
• 6 tbsp. Butter
• 2 tbsp. oil
• ½ Lemon
• 2 tsp. garlic chopped
• 2 tbsp. peeled ginger chopped
• 2 tbsp. Molasses
• 2 tbsp. water
• Black pepper, fresh parsley

Instructions

1. On medium high heat, melt butter and oil until sizzles.
2. Add the garlic and ginger.
3. Cook for 1-2 minutes until tender.
4. Add the root vegetables and warm through.
5. De-glaze the pan with the lemon juice and add the molasses.
6. Toss to coat.
7. Adjust salt and pepper.

Whipped Sweet Potatoes with Coconut Yogurt

Ingredients

• 5 lb. sweet potatoes, peeled, cut into chunks
• 2 tbsp. Salt
• 10 oz. coconut yogurt
• 1 tsp. coriander, ground

Instructions

1. Place sweet potatoes in pot and cover with water.
2. Add salt and boil until tender.
3. Remove and strain water.
4. Transfer to food processor and puree.
5. Stir in the coconut yogurt and adjust seasoning

Enjoy!