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Vegetable side dishes
Posted by cantabcook
Vegetable side dishes September 02, 2019 10:39AM |
Registered: 14 years ago Posts: 1,789 |
We have been trying a couple of new vege side dishes this week.
Firstly the leek and potato rosti recommended to me by Griz a few weeks ago [forum.foodlovers.co.nz]
Thanks Griz, these were very tasty. I used rosemary and thyme in the mix and think next time I'd reduce the olive oil as my mix was a bit wet still - or maybe I just didn't squeeze enough liquid out of the grated spuds.
Next new side was kale. Used curly kale and stripped the leaves off the stems. Lightly cooked in a non stick pan with a small amount of water until kale was softened and all water evaporated then tossed with some sesame oil and toasted sesame seeds. Big hit with my daughter who wanted a plate of this for afternoon tea (I was just experimenting at that point and offered taste tests). Will definitely do this again as we have heaps of kale in the garden and I rarely use it.
Anyone have any other nice side vege dishes they make often? I keep reverting back to my good old steamed veges because they are easy (and I know they will be eaten). I've quite enjoyed having some new sides for a change and Miss15 has requested more new veges to try!
Firstly the leek and potato rosti recommended to me by Griz a few weeks ago [forum.foodlovers.co.nz]
Thanks Griz, these were very tasty. I used rosemary and thyme in the mix and think next time I'd reduce the olive oil as my mix was a bit wet still - or maybe I just didn't squeeze enough liquid out of the grated spuds.
Next new side was kale. Used curly kale and stripped the leaves off the stems. Lightly cooked in a non stick pan with a small amount of water until kale was softened and all water evaporated then tossed with some sesame oil and toasted sesame seeds. Big hit with my daughter who wanted a plate of this for afternoon tea (I was just experimenting at that point and offered taste tests). Will definitely do this again as we have heaps of kale in the garden and I rarely use it.
Anyone have any other nice side vege dishes they make often? I keep reverting back to my good old steamed veges because they are easy (and I know they will be eaten). I've quite enjoyed having some new sides for a change and Miss15 has requested more new veges to try!
Re: Vegetable side dishes September 02, 2019 12:35PM |
Registered: 17 years ago Posts: 3,660 |
Gosh, I really have quite a few veg recipes because I'm such a fan of vegetables. But first, another lovely thing to do with kale is cook it as usual (like you did in your pan, or steam, or....) and then add not very much coconut milk and stir through. You can, of course, cook it in some coconut milk instead... I'll come back and add some veg things when I have more time....
Re: Vegetable side dishes September 04, 2019 11:57PM |
Registered: 17 years ago Posts: 3,660 |
Here's a link to where I mentioned some ways with vegetables a couple of years ago [forum.foodlovers.co.nz]
I'll add that these days I have a section in my Recipe Books just for vegetables. It's really helpful. For instance, I can turn to the potato section and consider 20 different ways to do potatoes to accompany whatever I'm making. Everything from asparagus to zucchini is in there - all the veg recipes I've tried and been pleased with.
Beetroot
Cooked beetroot, cut into chunks
Fresh thyme leaves
Balsamic vinegar
Evoo
Combine all. Fanbake 180°C 30 minutes.
Roasted Hasselback Beetroot
enough pre-cooked beetroot for number of people being served
thyme leaves
evoo
s&p
finely grated parmesan cheese to garnish
Pre-cook the beetroot. Remember you’re making hasselback from them so don’t cut them into chunks that are too small or wonky for this purpose – cutting beetroot in half lengthways is probably the best way to cut them. Preheat oven to 180°C or 200°C. Do the hasselback cuts almost through to the base at 5mm intervals. Place, cut-side up, in a roasting pan (i.e. oven dish with higher sides to it). Brush with evoo, top with thyme, season well. Roast in oven for 40 mins at 180°C/30 mins at 200°C. Sprinkle with parmesan.
Roasted brussels sprouts with shallots and caraway seeds
300g brussels sprouts, trimmed
100g small shallots, peeled but left whole
1½ tbspns olive oil
¼ tsp caraway seeds
Flaky sea salt and freshly ground black pepper
Oven 175°C fanbake. All ingreds into a roasting tin or similar (use a high sided pan; they'll burn in a low-sided one) and roast for about 45 minutes, checking and turning as necessary. The shallots aren’t vital and can omitted if desired. The brussels sprouts are lovely with just the hint of caraway – don’t put any more in than stated.
Carrot & Mushroom Loaf
1 medium-sized onion
1-2 cloves garlic
200g mushrooms, sliced
3 cups (400g) grated carrot
1 tbspn oil or butter
½ cup dry breadcrumbs
½ cup (50g) grated cheese
1 tspn dried Italian-style herbs
2 eggs
black pepper
½ tspn salt
Topping: 2 tbspns dry breadcrumbs, 2 tbspns grated cheese, a dusting of paprika
Finely chop onion and garlic; cook in large pot in oil/butter until onion is soft. Add mushrooms and continue to cook until these have softened. Add rest of ingredients, mixing well. Pour into greased loaf tin. Sprinkle with topping ingredients. Bake 180°C 1 hour.
Jerry Traunfeld's Root Ribbons with Sage
[www.peoples.coop]
Roasted Green Beans & Carrots with Mushrooms, Balsamic & Parmesan
113g mushrooms, sliced in 1cm slices
225g fresh green beans, halved, ends trimmed
Thin strips of carrot (sort of like bean width in size)
2 tbspns each of evoo & balsamic vinegar
1-2 tbspns (12g) finely grated parmesan cheese
Coat mushrooms, beans & carrots with evoo and balsamic in a bowl. Spread out (not crowded) on large oven tray lined with baking paper. Bake 20-30 mins 200°C, starting to check for doneness after 20 mins. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid in the pan from mushrooms has evaporated. s&p to taste, then sprinkle with finely grated Parmesan. Serve hot. If your carrots are burning during this long cook, use a deep-sided oven tray/dish.
Caramelised kumara
450g red kumara
1 tin (227g) crushed pineapple including juice
20g butter
¼ tspn each of nutmeg & mixed spice
salt
Cut kumara through so it’s smaller to cook but so you can cut it into thick slices after cooking. Steam 25 minutes. Oven fanbake 180°C. Thickly slice kumara & arrange in a single overlapping layer in an oven dish, e.g. 27x18cm. Cut the butter into small cubes and dot over the top. Scatter the pineapple and juice over, then sprinkle with the spices. Bake 35-40 minutes.
Curried Parsnip Mash
25g butter
500g parsnips, cut into chunks
½ tbsp curry powder
1½ tbsp honey
100ml milk
Melt butter in large saucepan, add parsnips, cook 5 mins until they start to caramelise. Add curry powder & honey, cook 2 mins. Add milk, bring to boil, cover with lid, simmer 15 mins or until parsnips very tender. Mash & season to taste.
Potato & Onion Wedges with Balsamic Vinegar Serves 2
2 large potatoes, chopped into wedges
1 large onion, chopped into wedges
30g butter
Salt, freshly ground pepper
2 tbspns balsamic vinegar
Put all into a roasting dish and stir to mix. Bake 180°C approx. 30 mins (no lid) or until cooked, turning once or twice.
Potato and Zucchini Bake
[allrecipes.com.au]
Potato, Pea and Mushroom Curry
[allrecipes.com.au]
I'd recommend Rachael Devcich's Pumpkin Puree recipe from her book Eating Clean Living Paleo which you might be able to get out from your local library.
Pumpkin, Broccoli, Capsicum stir-fry/warm salad
2 tbspns sesame oil
Buttercup, about ¼ of a good-sized one, cut into small cubes (bit smaller than sugar cube size)
Carrot, cut small (optional)
Capsicum, preferably multi-coloured, equal to 1½-2 capsicums
Broccoli, approx. half a head
1 clove garlic, crushed
2 tbspns soy sauce
1 tbspn (or one “gloop”) of sweet chilli sauce
1 tspn freshly grated root ginger
1 tspn sesame seeds
In ½ cup of water in a good pan, cook cubed buttercup and carrot for approx. 15 minutes. Add sesame oil, capsicum and broccoli and stir fry 5 minutes. Add remaining ingredients and stir fry a couple of minutes.
Leek & Silverbeet Medley
4 large leaves silverbeet, sliced thinly
2 average leeks, sliced thinly
1 tbspn grated fresh ginger root
25g butter
Leaves from 6 sprigs of thyme
Melt butter gently in large pan. Add rest of ingredients and gently cook, stirring occasionally, for 15 minutes.
I'll add that these days I have a section in my Recipe Books just for vegetables. It's really helpful. For instance, I can turn to the potato section and consider 20 different ways to do potatoes to accompany whatever I'm making. Everything from asparagus to zucchini is in there - all the veg recipes I've tried and been pleased with.
Beetroot
Cooked beetroot, cut into chunks
Fresh thyme leaves
Balsamic vinegar
Evoo
Combine all. Fanbake 180°C 30 minutes.
Roasted Hasselback Beetroot
enough pre-cooked beetroot for number of people being served
thyme leaves
evoo
s&p
finely grated parmesan cheese to garnish
Pre-cook the beetroot. Remember you’re making hasselback from them so don’t cut them into chunks that are too small or wonky for this purpose – cutting beetroot in half lengthways is probably the best way to cut them. Preheat oven to 180°C or 200°C. Do the hasselback cuts almost through to the base at 5mm intervals. Place, cut-side up, in a roasting pan (i.e. oven dish with higher sides to it). Brush with evoo, top with thyme, season well. Roast in oven for 40 mins at 180°C/30 mins at 200°C. Sprinkle with parmesan.
Roasted brussels sprouts with shallots and caraway seeds
300g brussels sprouts, trimmed
100g small shallots, peeled but left whole
1½ tbspns olive oil
¼ tsp caraway seeds
Flaky sea salt and freshly ground black pepper
Oven 175°C fanbake. All ingreds into a roasting tin or similar (use a high sided pan; they'll burn in a low-sided one) and roast for about 45 minutes, checking and turning as necessary. The shallots aren’t vital and can omitted if desired. The brussels sprouts are lovely with just the hint of caraway – don’t put any more in than stated.
Carrot & Mushroom Loaf
1 medium-sized onion
1-2 cloves garlic
200g mushrooms, sliced
3 cups (400g) grated carrot
1 tbspn oil or butter
½ cup dry breadcrumbs
½ cup (50g) grated cheese
1 tspn dried Italian-style herbs
2 eggs
black pepper
½ tspn salt
Topping: 2 tbspns dry breadcrumbs, 2 tbspns grated cheese, a dusting of paprika
Finely chop onion and garlic; cook in large pot in oil/butter until onion is soft. Add mushrooms and continue to cook until these have softened. Add rest of ingredients, mixing well. Pour into greased loaf tin. Sprinkle with topping ingredients. Bake 180°C 1 hour.
Jerry Traunfeld's Root Ribbons with Sage
[www.peoples.coop]
Roasted Green Beans & Carrots with Mushrooms, Balsamic & Parmesan
113g mushrooms, sliced in 1cm slices
225g fresh green beans, halved, ends trimmed
Thin strips of carrot (sort of like bean width in size)
2 tbspns each of evoo & balsamic vinegar
1-2 tbspns (12g) finely grated parmesan cheese
Coat mushrooms, beans & carrots with evoo and balsamic in a bowl. Spread out (not crowded) on large oven tray lined with baking paper. Bake 20-30 mins 200°C, starting to check for doneness after 20 mins. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid in the pan from mushrooms has evaporated. s&p to taste, then sprinkle with finely grated Parmesan. Serve hot. If your carrots are burning during this long cook, use a deep-sided oven tray/dish.
Caramelised kumara
450g red kumara
1 tin (227g) crushed pineapple including juice
20g butter
¼ tspn each of nutmeg & mixed spice
salt
Cut kumara through so it’s smaller to cook but so you can cut it into thick slices after cooking. Steam 25 minutes. Oven fanbake 180°C. Thickly slice kumara & arrange in a single overlapping layer in an oven dish, e.g. 27x18cm. Cut the butter into small cubes and dot over the top. Scatter the pineapple and juice over, then sprinkle with the spices. Bake 35-40 minutes.
Curried Parsnip Mash
25g butter
500g parsnips, cut into chunks
½ tbsp curry powder
1½ tbsp honey
100ml milk
Melt butter in large saucepan, add parsnips, cook 5 mins until they start to caramelise. Add curry powder & honey, cook 2 mins. Add milk, bring to boil, cover with lid, simmer 15 mins or until parsnips very tender. Mash & season to taste.
Potato & Onion Wedges with Balsamic Vinegar Serves 2
2 large potatoes, chopped into wedges
1 large onion, chopped into wedges
30g butter
Salt, freshly ground pepper
2 tbspns balsamic vinegar
Put all into a roasting dish and stir to mix. Bake 180°C approx. 30 mins (no lid) or until cooked, turning once or twice.
Potato and Zucchini Bake
[allrecipes.com.au]
Potato, Pea and Mushroom Curry
[allrecipes.com.au]
I'd recommend Rachael Devcich's Pumpkin Puree recipe from her book Eating Clean Living Paleo which you might be able to get out from your local library.
Pumpkin, Broccoli, Capsicum stir-fry/warm salad
2 tbspns sesame oil
Buttercup, about ¼ of a good-sized one, cut into small cubes (bit smaller than sugar cube size)
Carrot, cut small (optional)
Capsicum, preferably multi-coloured, equal to 1½-2 capsicums
Broccoli, approx. half a head
1 clove garlic, crushed
2 tbspns soy sauce
1 tbspn (or one “gloop”) of sweet chilli sauce
1 tspn freshly grated root ginger
1 tspn sesame seeds
In ½ cup of water in a good pan, cook cubed buttercup and carrot for approx. 15 minutes. Add sesame oil, capsicum and broccoli and stir fry 5 minutes. Add remaining ingredients and stir fry a couple of minutes.
Leek & Silverbeet Medley
4 large leaves silverbeet, sliced thinly
2 average leeks, sliced thinly
1 tbspn grated fresh ginger root
25g butter
Leaves from 6 sprigs of thyme
Melt butter gently in large pan. Add rest of ingredients and gently cook, stirring occasionally, for 15 minutes.
Re: Vegetable side dishes September 05, 2019 12:16AM |
Admin Registered: 18 years ago Posts: 7,844 |
Yum, J1, some of your recipes are really appealing. Like you, my OneNote recipe 'book' has chapters just like a physical recipe book and the vegetable chapter is the biggest in the book, apart from meat, but that is subdivided into Chicken, Beef, Lamb, Pork and Miscellaneaous, which I class as different sections.
I haven't separated my vegetable section (or any other section) into the various vegetables because OneNote is fully searcheable. If I have artichokes I just put the word into the seach bar and I can choose where to search, This Notebook, This Page, This Section, etc, etc. I love OneNote, can't you guess!
I haven't separated my vegetable section (or any other section) into the various vegetables because OneNote is fully searcheable. If I have artichokes I just put the word into the seach bar and I can choose where to search, This Notebook, This Page, This Section, etc, etc. I love OneNote, can't you guess!
Re: Vegetable side dishes September 06, 2019 10:57PM |
Registered: 17 years ago Posts: 676 |
Thanks J1 for all those vegetable recipes - I tend to get in a bit of a rut and serve them the same old way each time. This has got me excited to try something new.
The other night my DIL served roasted vegetables lightly drizzled with cream and pesto. It got me thinking that it is often just another simple flavour added that gives that zing we enjoy.
The other night my DIL served roasted vegetables lightly drizzled with cream and pesto. It got me thinking that it is often just another simple flavour added that gives that zing we enjoy.
Re: Vegetable side dishes September 07, 2019 07:02PM |
Registered: 17 years ago Posts: 3,660 |
Re: Vegetable side dishes September 08, 2019 12:23PM |
Registered: 14 years ago Posts: 1,789 |
Re: Vegetable side dishes September 21, 2019 11:52PM |
Registered: 17 years ago Posts: 3,660 |
Re: Vegetable side dishes October 24, 2019 09:45AM |
Registered: 17 years ago Posts: 3,660 |
Something else you can do is cook suitable vegetables, such as potato, kumara, yams, parsnip, carrots, in stock for 15 minutes or so and then put them on a tray in the oven to bake. Adds a lovely flavour, colour, texture, etc, to them. You could probably try other vegs I haven't tried yet, like beetroot, too... I have some Simon Gault lamb stock so I've been using that in this way lately.
Re: Vegetable side dishes October 29, 2019 12:46AM |
Registered: 7 years ago Posts: 804 |
Re: Vegetable side dishes June 02, 2020 06:58AM |
Registered: 17 years ago Posts: 3,660 |
Something delicious with red-skinned kumara:
Slice red-skinned kumara into 1cm thick rounds (I don't peel them). Place in a single layer in a roasting pan (with sides). Mix 4 teaspoons of Simon Gault's beef or lamb stock concentrate into 2 cups of water and pour into the pan. Take 20g of butter and dot it over the kumara. Place, uncovered, in oven 180°C for about 1 hour or until the liquid has almost evaporated (don't let it evaporate completely or the kumara will stick to the bottom of the pan).
You can also do it with potato but kumara is especially delicious done this way.
Slice red-skinned kumara into 1cm thick rounds (I don't peel them). Place in a single layer in a roasting pan (with sides). Mix 4 teaspoons of Simon Gault's beef or lamb stock concentrate into 2 cups of water and pour into the pan. Take 20g of butter and dot it over the kumara. Place, uncovered, in oven 180°C for about 1 hour or until the liquid has almost evaporated (don't let it evaporate completely or the kumara will stick to the bottom of the pan).
You can also do it with potato but kumara is especially delicious done this way.
Re: Vegetable side dishes June 03, 2020 02:24AM |
Admin Registered: 18 years ago Posts: 7,844 |
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