"A dear friend and great chef, Matthew Wendell, made these rustic vegetables for us while we lived in the White House. They have become a staple at our Thanksgiving because of the simplicity and purity of the dish." --Editor-at-large Jenna Bush Hager
I made this recipe for my book club and every single woman asked for it. It's just great and I plan to make it for Thanksgiving! It's delicious and different.
My questions concern how much work can be performed ahead of time. I cleaned and cut the vegetables several days before my party - but I don't know whether you can make the vinegar sauce in advance.
This was a hit at Thanksgiving! Great vegetarian dish for our crowd, so easy and YUMMY!
