Relish and Sweet Potat
Martha and chef Emeril Lagasse prepare fennel and green bean relish and mashed sweet potatoes, delicious side dishes from Emeril's New Orleans-style Thanksgiving.
Preheat oven to 350 degrees.
Place fennel and onions in a roasting pan. Add olive oil, salt, and pepper; toss to coat. Transfer to oven and roast until vegetables are tender and lightly browned, about 1 1/2 hours. Let cool slightly.
Meanwhile, Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add haricots verts to boiling water and cook until just tender, about 3 minutes. Using a slotted spoon, transfer haricots verts to ice water-bath to cool. Drain and set aside.
Combine fennel mixture with haricots verts and transfer to a serving platter. Serve at room temperature.