Celeriac or celery root is not actually the root of the stalks of celery we buy. It is grown especially…
Browsing: THANKSGIVING SIDE DISHES
This is the French way of cooking vegetables, sautéing them first in oil or butter to give them colour, then cooking them in very little water with the lid on the saucepan so that they steam and become tender. It preserves the flavour in the vegetables by allowing them to braise rather than boil.
From Rory O’Connell’s book ‘Cook Well, Eat Well’ published by Gill Books. ‘The preparation for this dish can be done several hours in advance, though I prefer not to cook it until closer to the time of serving’, says Rory. ‘The vegetable is good served straight from the oven or at room temperature.’
Add a twist to your standard mashed potato recipe by adding other ingredients to bump up the flavour.
These are delicious and fattening and addictive particularly if you have a sweet tooth. They are quite rich so you only need half a large tomato per person. They are definitely a talking point. We found a version of the recipe over 20 years ago in an old cookbook and we have been cooking them in some shape or form ever since. Eat with good bread to soak up the juices or as part of a vegetarian meal.
Baby carrots look so beautiful when they are baked. You only need a few for each plate to make any dish look classy. And they are sweeter than larger, older carrots. Use Winter or Summer savory for this dish. If you can’t find it use rosemary or thyme instead.
Adding honey to Brussels sprouts brings out their sweetness and reduces bitterness.
Taleggio is a soft creamy Italian cheese which melts beautifully. You’ll need a medium-size gratin or baking dish.
Serve roast shallots with any roast meat dish or just eat them on their own with buttery mashed potatoes. Chop any leftover roast shallots finely and stir them into sour cream for a quick dip. We usually keep a jar in the fridge and use the shallot oil in dressings, adding the soft shallot pulp to vegetable mash, salads, couscous and stews.