Side Dish

Course: 
  • 3½ lbs butternut squash, peeled cut into 1-inch pieces
  • 2 large carrots, peeled and cut into 1-inch pieces
  • zest from 2 or 3 large satsumas, about 2 teaspoons
  • 1/3 cup fresh satsuma juice
  • 2 tablespoons honey
  • kosher or sea salt and freshly ground black pepper
  • 2 tablespoons butter plus more

Note: The original recipe calls for tangerines but down in Louisiana we use Satsumas.

Puréed Butternut Squash With Satsumas and Carrots

Puréed Butternut Squash With Satsumas and Carrots 

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Course: 
  • 3 pounds russet potatoes, peeled and cut into 1-inch chunks
  • kosher salt
  • 8 cloves garlic, peeled and quartered
  • 1 stick unsalted butter, sliced into tablespoons, plus more to butter baking pan
  • 8 ounce package cream cheese, cubed, at room temperature
  • 1 cup sour cream, at room temperature
  • up to 2/3 cup whole milk, at room temperature
  • salt and pepper, to taste
  • paprika, optional

Best-Ever Mashed Potatoes

Best Ever Mashed Potatoes 

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Course: 
  • butter for the pan
  • 1 cup cranberries, rinsed and picked over
  • 1/2 cup confectioners' sugar
  • 1 cup all-purpose flour
  • 3/4 cup stone-ground cornmeal
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted

Cranberry Cornbread

Cranberry Cornbread 

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Course: 
  • 3 tablespoons unsalted butter
  • 2 tablespoons honey
  • 2 lbs baby carrots, bagged baby carrots found in produce
  • 1/3 cup walnuts, toasted and chopped
  • 1 tablespoon fresh sage, minced
  • salt and pepper to taste

Note: Be sure to purchase carrots in which the carrots look moist and uniform; dry-looking, split carrots are old and will taste bland.

Roasted Carrots With Sage And Walnuts

 Roasted Carrots With Sage And Walnuts

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Course: 
  • 1 lb portobello mushrooms
  • 6 tabelspoonsolive oil
  • kosher salt and freshly ground black pepper
  • 2 leeks, white and light green parts only
  • 2 garlic cloves, minced
  • 2 lbs mixed white button and cremini mushrooms, halved
  • 2 thyme sprigs
  • 1/2 cup dry red wine
  • 1¼ cups vegetabel broth
  • 1/2 teaspoon lemon zest, finely grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dry Marsala
  • 1 tablespoon unsalted butter
  • 1 cup packed baby arugula

Sautéed Mushrooms In Red Wine With Leeks, Arugula

RECIPE NAME 

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Course: 
  • 1½ lbs green beans, cut into 2-inch lengths or frozen 20 ounce bag or 2 cans
  • 10¾ ounce can Campbell's Cream of Mushroom Soup
  • 1 teaspoon soy sauce
  • freshly ground black pepper
  • 2.8 ounce can french-fried onions

Note: For another version of this green bean mushroom classic where everything is made from scratch see Green Bean Mushroom Casserole with Bacon

Classic Green Bean Bake

Classic Green Bean Bake 

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Course: 
  • 1½ lbs brussels sprouts, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup prosciutto, finely chopped, 1/4-inch dice
  • 1 lb chestnuts, roasted, peeled and coarsely chopped
  • 1/3 cup chicken stock or turkey stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Note: Vacuum-packed chestnuts may be substituted. Image shown with pancetta which may be substituted for prosciutto

Italian Style Brussels Sprouts And Chestnuts

Italian Style Brussels Sprouts And Chestnuts   

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