Showing posts with label side dishes. Show all posts
Showing posts with label side dishes. Show all posts
The recipe I am sharing today makes a delicious side dish for those special occasions when you want to pull the boat out a tiny bit.
Its perfect for special occasions, holiday meals, company dinners and yes, even pot luck buffets. (I guarantee you will come home with an empty dish!)
Best of all it doesn't require any special ingredients, with exception of perhaps the prepared horseradish . . . . but, if you are like me, this is a store cupboard ingredient, so you will most likely have it in your refrigerator or cupboard anyways. (Here's hoping!)
Carrots are a well loved vegetable, but they can get boring at times I guess. Mine never are, but I always add a knob of butter, a smidgen of sugar and some freshly grated nutmeg to enhance their natural flavour. (That is the secret to never boring carrots.)
This tasty dish goes beyond that however! It is so simple to make that even a child could do it. You simply peel, slice and cook your carrots until crispy tender. (About 7 minutes in boiling lightly salted water. Drain them really well and return them to the pot, season lightly with salt and pepper, and give them a good shake over the residual heat from your burner to dry them off even more.
Whisk together some mayonnaise (yes, mayonnaise), prepared horseradish sauce, grated onion and that's it. Stir this mixture into the carrots and then pour them into a buttered casserole dish.
I like to use a large shallow baking dish myself, so you can spread them out a bit, giving you more area to turn golden . . .
A simple topping of grated strong cheddar cheese and some ritz cracker crumbs finish it off. If your casserole dish is really large you could double the cheese and crackers as you will have a larger surface area to crisp up.
You bang it all into a moderate oven . . . .
Half an hour later and Bob's your uncle. Your carrots are done, scrumptiously gilded, and ready to eat.
The sauce is rich and slightly peppery punchy, but not overwhelmingly so . . . it goes wonderfully with the sweetness of the carrots . . .
You've got the richness of that cheese topping and the crunch from the cracker crumbs . . .
I cannot think of any roast dinner these wouldn't go with, however we really like them with Ham, which makes them perfect for New Years and Easter. Just saying . . .
Yield: Serves 8
Creamy Carrot Casserole
prep time: 20 minscook time: 30 minstotal time: 50 mins
A delicious creamy side dish which is guaranteed to hopefully turn even the most ardent carrot hater into a lover.
ingredients:
1 1/2 pounds carrots, peeled and sliced into coins
220g good quality mayonnaise (1 cup)
1 TBS finely grated raw onion
1 TBS prepared horseradish
salt and black pepper to taste
30g grated strong cheddar cheese (1/4 cup)
6 ritz crackers, finely crumbled
instructions:
Cook your carrots in lightly salted boiling water until crispy
tender (5 to 7 minutes.) Drain well. Dump into a bowl and season
lightly with salt and black pepper. Stir in the mayonnaise, onion, and
horseradish, combining well together. Turn into a shallow buttered
casserole dish.
tender (5 to 7 minutes.) Drain well. Dump into a bowl and season
lightly with salt and black pepper. Stir in the mayonnaise, onion, and
horseradish, combining well together. Turn into a shallow buttered
casserole dish.
Preheat the oven to 180*C/350*F/ gas mark 4.
Sprinkle
the grated cheese over top of the carrots. Scatter the cracker crumbs
over top. Bake in the preheated oven for 30 minutes, uncovered, until
heated through and golden brown. Serve hot.
the grated cheese over top of the carrots. Scatter the cracker crumbs
over top. Bake in the preheated oven for 30 minutes, uncovered, until
heated through and golden brown. Serve hot.
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Another thing I really love about this dish is you can cook the carrots, and throw them together with the saucy ingredients and pile them into a casserole dish a day or so before you need them, ready to top and bake on the day. Easy peasy! Make ahead! Delicious! What more could you want! Bon Appetit!
We are great lovers of vegetables in this house. I think I probably serve two different vegetables with every main meal that I serve in this house. I have always been like that. Carrots are a real favourite as are turnips or swede. If I can do them together, its even better.
These make a wonderful dish for the holidays as they go with just about everything. In fact I can't think of a protein that they wouldn't work well with!
They are great for holiday meals or any type of entertaining because they are a little bit more special than just plain boiled vegetables . . .
Being lightly glazed with some butter and honey, then flavoured with dill . . . these arrive at the table glistening like jewels.
Carrots tend to be a bit sweet anyways, and although turnips can be somewhat bitter, this treatment turns them into something really special.
Did you know that snub nosed carrots tend to be sweeter? Its true. They are sweeter than long pointy ones. I'm not sure why that is, only that it is.
The turnips used here are the smaller white ones with the tender skins, not the hard orange ones which are rutabaga or swede. These are turnips which have a white skin with a purple flush of colour at the stem end.
I like to use medium to small one, no larger than a medium sized tomato. These are the best ones. Much larger than that, you run the risk of them being a bit woody.
Yield: 4
Honey Dill Glazed Turnips & Carrots
prep time: 10 minscook time: 20 minstotal time: 30 mins
This makes a delicious side dish for the holidays. You can easily double the quantities to serve more.
ingredients:
1/2 pound carrots, peeled and cut into sticks
1/2 pound smallish turnips, peeled and halved
1 1/2 TBS butter
1 tsp chopped fresh dill weed or 1/2 tsp dried dill weed
1 TBS liquid honey
salt and black pepper to taste
instructions:
Cover the vegetables with cold lightly salted water. Bring to
the boil and cook until crispy tender (about 10 to 15 minutes). Drain
well. Melt the butter along with the honey in a skillet. Add the
carrots and turnips, seasoning to taste and sprinkling with the
dill weed. Cook, stirring frequently until glazed and starting to
caramelise a bit at the edges. Serve immediately.
the boil and cook until crispy tender (about 10 to 15 minutes). Drain
well. Melt the butter along with the honey in a skillet. Add the
carrots and turnips, seasoning to taste and sprinkling with the
dill weed. Cook, stirring frequently until glazed and starting to
caramelise a bit at the edges. Serve immediately.
- You can quite easily make these ahead, by cooking as above, then
transfer to a covered dish and refrigerate, reheating them gently until
well heated through when you want to serve them.
The flavours of dill and honey compliment these vegetables perfectly. I would serve these with any roasted meats or fish, along with some green beans and maybe roasted potatoes. These make a most deserving side dish for the holidays! Bon Appetit!
This recipe I am sharing with you today is a variation on the traditional Green Bean Casserole which you will find on many Holiday tables at this time of year!! I think the first time I tasted the original Green Bean Casserole it was at my mother's cousin Polly's home in Vermont one year. We all thought it was positively delicious.
The Original casserole consists of mixing together tinned beans, milk, cream of mushroom soup and french fried onions. I have also seen soy sauce added. You either love it or you loathe it. I am from the love camp myself.
This recipe varies in the fact that I have chosen to make a sauce from scratch. Flavoured with celery, onion and dried dill weed.
This is rich and creamy and the flavours of the dill go very well with the beans.
The crunchy topping is a nutty buttery crisp mix of dry bread crumbs, flaked almonds and butter.
Together they make for one very delicious side dish . . . rich and creamy, and nutty. This work well with all roasted meats, poultry and fish.
Another good thing is that you can make it ahead of time, right up to the point where you sprinkle the nutty topping over all. Simply make the sauce, and stir in the beans. Spread in the casserole dish . . .
Cover lightly and place in the refrigerator overnight. The next day when you want to bake it, bring it out of the fridge, uncover and bring to room temperature, about half an hour or so.
Sprinkle on the nutty topping and then bake as per the recipe instructions.
Easy to make, simple and yet at the same time very elegant, it is sure to please your family and any guests you might have gracing your holiday table this year!
Yield: 8
Green Bean & Almond Casserole
prep time: 35 minscook time: 50 minstotal time: 85 mins
This is a fabulous side dish for the holidays with wonderful flavours. It goes with all kinds of roasted meats and fish.
ingredients:
For the sauce:
1 whole clove
1 bay leaf
1 small onion, peeled
480 ml of milk (2 cups)
1 bay leaf
1 small onion, peeled
480 ml of milk (2 cups)
1 medium onion, peeled and chopped
2 stalks celery, trimmed and chopped
3 TBS of butter
2 TBS plain flour
150ml of single cream (slightly more than half a cup)
2 TBS plain flour
150ml of single cream (slightly more than half a cup)
1 tsp dried dill weed
salt and pepper to taste
You will also need:
2 tins (400g) cut green beans, drained well (2 14 oz. cans)
60g dried bread crumbs (1/2 cup)
170g flaked almonds (1 cup)
2 TBS butter, melted
instructions:
First
make the sauce. Stud the bay leaf to the onion with the clove,
pressing the clove through the bay leaf and into the onion. Place in a
saucepan along with the milk and the cream. Warm the milk mixture slowly
to a simmer. Remove from the heat, cover and allow to infuse with the
flavours of the studded onion for 15 minutes. At the end of that time,
strain the onion out.
Melt the butter for the sauce in a
saucepan. Add the onions and celery and cook, stirring frequently over
medium heat until softened. Whisk in the flour and cook over low heat
for several minutes.
Whisk in the warm milk and cream, a little at a time, until the mixture forms a
smooth sauce. Allow to cook, over low
heat for 20 to 25 minutes. At the end of that time it should be lovely
and thick. Season to taste
with some salt and pepper. Whisk in the dill weed. Set aside and keep warm.
Note -
You can prepare ahead of time, right up to the topping with the crumbs,
and baking in the oven. Bring to room temperature when you want to
bake it. Sprinkle the crumb mixture on top and proceed as above.
make the sauce. Stud the bay leaf to the onion with the clove,
pressing the clove through the bay leaf and into the onion. Place in a
saucepan along with the milk and the cream. Warm the milk mixture slowly
to a simmer. Remove from the heat, cover and allow to infuse with the
flavours of the studded onion for 15 minutes. At the end of that time,
strain the onion out.
Melt the butter for the sauce in a
saucepan. Add the onions and celery and cook, stirring frequently over
medium heat until softened. Whisk in the flour and cook over low heat
for several minutes.
Whisk in the warm milk and cream, a little at a time, until the mixture forms a
smooth sauce. Allow to cook, over low
heat for 20 to 25 minutes. At the end of that time it should be lovely
and thick. Season to taste
with some salt and pepper. Whisk in the dill weed. Set aside and keep warm.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow baking dish. (about 7 by 11 inches).
Drain
your green beans very well. Fold into the sauce to combine well. Pour
into the prepared baking dish, spreading out in an even layer. Mix
together the bread crumbs, almonds and melted butter. Sprinkle over top
of the green beans.
your green beans very well. Fold into the sauce to combine well. Pour
into the prepared baking dish, spreading out in an even layer. Mix
together the bread crumbs, almonds and melted butter. Sprinkle over top
of the green beans.
Bake in the preheated oven for 40 to 50 minutes, until heated through and golden brown. Serve hot.
You can prepare ahead of time, right up to the topping with the crumbs,
and baking in the oven. Bring to room temperature when you want to
bake it. Sprinkle the crumb mixture on top and proceed as above.
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I have never tried to freeze this so I cannot recommend doing so. I feel the sauce may split if you do. I really hope you will give this delightful side dish a go over this holiday season! Bon Appetit!
One vegetable which I really, really, REALLY love is Butternut Squash. Actually I quite like any Winter squash, but I love butternut squash most of all. Kind of funny really because when I was growing up my mom couldn't get me to touch squash with a ten foot pole, and now it is one of my favourite things!
Butternut Squash is sometimes known in Australia and New Zealand as butternut pumpkin or gramma. It is a type of winter squash that grows on a vine, with a sweet, nutty taste which is quite similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the bottom. I always
Its a pretty essential ingredient for autumn dishes and a must for the holiday table. It’s a big player in comforting soups, stews and sautes, but finding the right one can sometimes be difficult. If it’s underripe, the squash won’t have developed its signature taste. If it’s overripe, it may be dry, mushy or flavorless. Follow these tips the next time you’re at the grocery store or farm market to find the perfect recipe-ready butternut squash.
First pick it up to feel its weight. A ripe butternut squash should be hard and heavy for its size. Use your own judgement and pick up other squashes to get an idea of the average weight. If a squash is too light, it’s not ripe enough yet. You can also do the tried-and-true knocking test. Tap the outside of the vegetable. If it sounds hollow, it’s ready to eat. I also like to pick squashed that have large thick tops or "Necks", necks that are almost the same size as the bulbous bottoms. You get much more squash for your money. The bottom is mostly seeds, so most of the flesh will be in the upper part of the squash. If you get one with a tiny neck, you are really missing out!!
Examine the skin colour The deeper the hue, the better. A butternut squash should be dark beige. Green spots or streaks mean the squash isn’t fully ripened. Look for one with a matte finish, with colour that’s even across the entire surface. The thickness of the shell is also important. Use your fingernail to try to gently prick the surface. If your nail goes through easily, it’s not a good squash. You want one with a really hard exterior.
Stay away from any squash with obvious cuts, gashes, or soft spots that might lead to rot or mold. Brown marks, usually caused by frost, are a sign the squash won’t last as long or will have an undesirable texture.
The skin on the butternut squash is very tough and it can be somewhat difficult to cut. If you want, you can
pop it in the microwave before you start preparing it for a couple of minutes which will help to
make it softer and easier to remove. If you are slow roasting
the squash, you can just leave the skin on as it is quite edible and gets softer
when baked.
How to cut and peel your squash
Hold the squash steady on your chopping board and use a sharp knife
to trim off the top and bottom.
This will make it easier to stand still. Once you have done that, split the squash in half at the point where the long “neck”
section meets the round base section.
If you want to remove the skin you can either use a Y shaped or
swivel blade vegetable peeler or a knife.
Once the skin has been removed, cut the base section in half to
expose the seeds. Scoop them out using a spoon, and discard. Now you can slice the prepared butternut squash into wedges, chunks
or small cubes, depending on what you plan on doing with it.
For this dish, I peeled the squash and cut it into wedge sized pieces, each about 1 inch thick. These were tossed in a bowl along with some olive oil and maple syrup, along with some salt and pepper for seasoning.
You place them onto a lined baking tray that you have sprayed with a non-stick cooking spray. Its important that you line the tray unless you want a stuck on mess to clean up.
This then gets roasted in a moderate oven until the pieces of squash are fork tender and just beginning to caramelise a bit. You don't want them to get too dark, or burnt, but the roasting really helps bring out the natural sweetness, and also helps to keep the vegetable dry. Cook squash can often be very damp, even too damp, if you boil or steam it.
Oh yes, I also added a few sprigs of thyme to further flavour the squash while it is roasting.
Once its all tender you just tip it into a bowl and mash it until it is fairly smooth along with some butter. You decide how much.
You will want to taste it and see if you need any more salt and pepper. And if you need or want any more maple syrup, now is the time to add it. I sometimes add another small drizzle. Its just soooo good!
Stir in a bit more fresh thyme, chopped . . . the leaves only, and your beautifully flavoured mashed squash side dish is a fait accomplis!
Yield: 8
Maple Mashed Butternut Squash
prep time: 10 minscook time: 30 minstotal time: 40 mins
This is a delicious way to prepare your holiday side of Butternut squash.
ingredients:
2 lbs. butternut squash flesh (after peeling and de-seeding)
a small handful of fresh thyme stalks (about 8)
1 TBS olive oil
1 TBS olive oil
2 - 3 TBS maple syrup
3 - 4 TBS butter
salt and black pepper to taste
instructions:
Preheat the oven to 200*C/400*F/ gas mark 6. Line a
baking tray with aluminium foil. Spray lightly with non-stick cooking
spray. Slice the butternut squash into wedges. Toss together in a bowl
with the olive oil, maple syrup and season lightly with salt and pepper. Scatter
onto the baking sheet with the thyme stalks.
baking tray with aluminium foil. Spray lightly with non-stick cooking
spray. Slice the butternut squash into wedges. Toss together in a bowl
with the olive oil, maple syrup and season lightly with salt and pepper. Scatter
onto the baking sheet with the thyme stalks.
Roast
in the oven for 20 to 25 minutes, until tender and just beginning to
caramelise. Remove and tip into a bowl, discarding any stalks of
thyme. Mash together with butter to taste and the fresh thyme. Taste
and adjust seasoning as required. Keep warm until ready to serve.
in the oven for 20 to 25 minutes, until tender and just beginning to
caramelise. Remove and tip into a bowl, discarding any stalks of
thyme. Mash together with butter to taste and the fresh thyme. Taste
and adjust seasoning as required. Keep warm until ready to serve.
Note - This can be made several days in advance. Cover and refrigerate and reheat in the microwave when needed.
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Another thing I really, REALLY like about dishes like this, is that you can make them up well ahead of time and just reheat them in the microwave at the last minute. It can really save a lot of time and hassle on the day you plan on serving it, especially during the holidays when you have about a bazillion other things to do! This is just so delicious! Never soggy and always perfectly cooked! This is a winner in every respect and goes very well with all kinds of roasted meats and poultry! Nom Nom!
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