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Michael Nagle for the New York Times Cranberry Chutney Daniel humm delicious no-meat recipes for your holiday table.

Stuffing, cranberry sauce and mashed potatoes are standard fare in the most Thanksgiving feiern.Aber owned one award-winning chefs as eleven Madison Park in New York City, to Daniel humm this ordinary courts are the talk of the table.

"I think, is one of the most important things the really the ingredients,"says Mr humm, the James Beard Foundation's best NYC chef Award for the year 2010 won."When we create food, we work very carefully and questions 'is it us, something in the shell, which really do better the Court?'Then we beseitigen.Wir attempting remain very focused on really presented everything that goes on the plate so that nothing lost. "

Mr humm has offered three dishes now vegetarian Thanksgiving series: a brioche with chestnut trees and fig stuffing, a new take on mashed potatoes with parsnips and an unusual no Cook Cranberry Chutney.

"" I love Thanksgiving,"Mr humm, who was born and raised in the Switzerland" says."What I love about is Thanksgiving, that it purely about getting together with friends or family and enjoy Essen.Es is really for everyone, and it does not matter where you are."

See Mr humm's Thanksgiving recipes below, and be sure to check out our interactive recipe page of all courts in the now vegetarian Thanksgiving series.

Michael Nagle for the New York Times

Daniel humm's
Brioches with chestnut trees and fig stuffing

"Mr humm notice"even if you are a vegetarian, you want to have a fill for Thanksgiving,".""Is not so much about the vegetables, but it is very unique to the season."

1 / 2 Loaf brioche
1/2 Cup (1-stick) butter
1/2 Cup celery, medium fine cubes
1/2 Cup fennel, medium fine cubes
1/4 Cup Fiji Apple, medium fine cubes
1 Cup Spanish onion, medium fine cubes
Nice 1 pound vegetarian sausage, checked (optional)
2/3 Cup glazed chestnuts cooked, then roasted in butter medium fine cubes
2/3 Cup dried figs, medium fine cubes
1/3 Cup reduced (syrupy) vegetable broth
2 Cups vegetable broth
1 Tablespoon salt
2 Eggs
2 Teaspoons fresh thyme leaves, chopped
2 Teaspoons fresh Sage leaves, chopped
Marjoram fresh 2 teaspoons leaves, chopped
1 Pinch of Quatre name
2 Teaspoon of ground pepper

1. Brioches in a medium fine cubes dice and a low furnace or dry lassen.Nach drying overnight at room temperature, have approximately 2 cups.

2. Melt 1/4 cup butter in a frying pan (1/2 stick) .Schwitzen you the celery, fennel, Apple and onion until soft and translucent.("Sweat" cooking vegetables slowly over low heat, until soft but not brown means.)

3. In a second frying pan, melt you the remaining Butter.Wurst and cooking you vorsichtig.Kombinieren you butter and sausage with diced brioche, celery and onions reduced mixture, chestnuts, figs, bearings and bearings in a large bowl and toss würzen.Sanft sanft.Mit salt to taste, add eggs and throw to kombinieren.Finish with chopped herbs and spices pepper.

4. Bake in a 9-by 13-inch baking dish at 350 degrees for 40 minutes or until browned and the entire hot.

Yield:Serves 10.

Daniel humm's
Cranberry Chutney

"To make no Cook Cranberry recipe, they need a kitchen aid or other standing mixer with a paddle attachment (sometimes called a flat beater) haben.Leider, the hand there is no way, replace a food processor or blender.""" The cranberries received your acid more texture than if you were to Cook, and","says Chef Humm.The need to du versuchen.Es is really awesome.

12 Ounces fresh cranberries, cleaned and dried
12 Ounces (about 1 2/3 cups) sugar
2 Teaspoons orange zest

Combine 1. using a standing mixer with a paddle attachment, cranberries, sugar and zest.

2. Paddling you at a very slow speed for at least a Stunde.Preiselbeeren start to break and macerate.

Yield: serves 6.

Michael Nagle for the New York Times

Daniel humm's
Parsnip Ecrasse

"This simple dish replaced parsnips for traditional mashed potatoes.""" Sometimes with parsnip, I think people are perhaps a little scared and use it as often as not, "says Mr Humm.""This is why we wanted to include this recipe and show how easy it is really flavorful ist.Und."

6 medium parsnips
1 Tablespoon butter
4 Tablespoons half and half, heated
1 Tablespoon chopped parsley
Salt
Pepper

1. Peel the parsnips and uniform cubes dice.

2. Cook parsnips in boiling salted water until tender.

3. Drain the water from the parsnips and mash with a fork piercing. Add butter and heated half and halb.Finish with chopped parsley and season to taste with salt and pepper.

Yield: serves 6.

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