Recipes tagged with « Sides »
Roasted Pumpkin with Cumin and Pepitas
Chunks of peeled pumpkin roasted until tender, tossed with toasted pepitas and chopped fresh cilantro for brightness. Uses cumin seeds instead of coriander for earthiness; shallots replace green onion to deepen aroma. Olive oil coats the cubes to aid caramelization. Salt and pepper essential, adjust to taste. Roasting time flexible, based on texture cues not strict clock. Ideal for vegan, gluten- and nut-free diets. A dish relying on color and crunch contrast. Simple, but requires attention to color changes and stirring to avoid burning. Use pepitas or sunflower seeds as option. Keeps well, reheats nicely with slight crisp restored under broiler.
Rustic Garlic Potato Purée
Starchy Yukon Gold replaced partially by sweet potatoes. Garlic swapped for roasted shallots and fresh thyme added. Butter swapped partly for olive oil. Cook potatoes in salted water until fork slides in easily but not mushy. Mash with a sturdy tool, add warm milk gradually to avoid gluey texture. Finish with olive oil drizzle or fresh herbs. Simple technique, flexible flavors, and careful timing bring the best texture and aroma. Ideal for adapting to what’s on hand and adjusting richness or herbal notes on the fly.
Olive Oil Potato Mash
A rustic potato mash using sweet potatoes and Yukon golds. Cooked in salted water till fork-tender, drained, mashed with light avocado oil instead of olive. Gradual oil incorporation for creamy but firm texture. Salt, white pepper added. Mixed thyme leaves folded in. Avoid overmixing to keep character. Simple, adaptable, dairy-free, gluten-free, vegan-friendly.
Buttermilk Chive Potato Mash
A rustic potato mash with a creamy texture from Greek yogurt and melted ghee. Fresh dill replaces chives for a herbaceous twist. Creaminess balanced with subtle tang from yogurt. Salt and white pepper season gently. Cook potatoes until easily pierced and steaming, not falling apart. Ghee melts into warm potatoes smoother than butter. Dill adds aroma and green flecks. This mash serves as a side or base for roasted vegetables or grilled fish.
Herbed Creamy Potato Salad
Small new potatoes simmered with fresh herbs then cooled before halving and tossed in a creamy herbed dressing with mayo, yogurt, and a hint of pesto. Lime zest adds brightness.. A rustic take with deliberate techniques focusing on texture and seasoning balance. Substitutions included for herbs and dairy plus tips on doneness cues and handling hot potatoes safely.
Potato Purée with Goose Fat
Russet potatoes peeled and diced cooked with whole garlic cloves until tender. Puréed using goose fat instead of duck fat for a unique flavor twist. Gradual addition of homemade vegetable broth replaces chicken stock making it vegan-friendly and gluten-free. Seasoned with salt and white pepper. Roasting and simmering durations adjusted to achieve perfect tenderness and creamy texture. Techniques explained for avoiding watery mash and ensuring fluffiness. Garlic softened through boiling imparts mild aroma. Suitable as side for gluten-free roast poultry or vegetables. Dairy and gluten-free comfort style mash with robust, rich finish and subtle garlic warmth.
Beets Pickled with Raspberry Twist
Roast whole beets until tender, peel and slice thin. Simmer fresh raspberries with white wine vinegar and honey to make a tangy syrup, strain out seeds. Toss beets with syrup and toasted walnut oil. Season simply. Serve warm or chilled, a mix of earthy sweetness and bright acidity. No slow cooker needed. Substitutes include apple cider vinegar for tartness, or hazelnut oil for nuttiness. Visual cues guide the roasting and syrup making instead of strict clocks. Rustle in kitchen sounds, aromas of roasting, simmering fruit, hint real kitchen work underway.
Twisted Spätzles
Fresh Alsace-style noodles. Flour swapped for half white whole wheat. Eggs reduced. Nutmeg replaced by ground white pepper. Water swapped with sparkling mineral water for airiness. Butter replaced with olive oil. Cook, chill, brown. Serve with Riesling chicken or sauce-heavy dishes.
Brussels Sprout Salad with Maple Bacon Dressing
Mix of shaved Brussels sprouts tossed with a tangy-maple-bacon dressing. Adds shredded pear and crumbled blue cheese instead of cheddar. Cranberries swapped for raisins and pecans replaced by walnuts for deeper, earthier notes. Bacon grease base infused with olive oil, stone-ground Dijon mustard, apple cider vinegar, and a hint of honey. Quick frying of bacon to crisp, then skim off fat for dressing. Salad tossed with dressing and mix-ins. Notes on shredding, timing, and serving cold or room temp. Refreshing crunch, bite of bacon, sweetness from fruit, nutty finish.
Quick Pickled Bean Sprouts
Bean sprouts blanched briefly, tossed in a tangy mix of toasted seeds, rice vinegar, and a quick soy-mirin glaze with a hint of honey. Garnished with scallions for freshness. Simple, fast and vegan-friendly. Ready in about 15 minutes. Low calorie, light side dish or snack.