A weekly feature by GourmetKosherCooking.com and Matzav.com
When preparing a meal, one often begins by figuring out the main dish. Chicken, fish, meat, tofu, pasta…something that looks good in your favorite large serving bowl. But then comes the even more difficult part – choosing the perfect side dishes. Sides are the accents to the meal, and their flavors will enhance (or diminish) those of the main. The right ones can spice up a meal, create a salacious and enticing spread, and add nutritional balance as well. Many home cooks get stuck using a few basic side dish recipes they know by heart, and never venture out to try new ideas. Here are a few side dishes to try out at your next meal.
For even more delicious side dish recipes, go to www.gourmetkoshercooking.com.
4 large sweet potatoes ( about 3 pounds )
3 tablespoons margarine, room temperature
2 tablespoons pareve whipping cream
½ cup applesauce, preferably homemade
2 teaspoons grated fresh ginger
Coarse salt and freshly ground pepper
2 apples, peeled and cored
3 tablespoons sugar
Preheat oven to 375 degrees. Place sweet potatoes on a parchment lined baking sheet, pierce each several times with a fork. Bake until very tender when pierced with a knife, about 50 minutes. Remove from oven; let cool slightly.
Cut open potatoes; scoop flesh into the bowl of an electric mixer fitted with the peadle attachment. Add 2 tablespoons margarine and the pareve cream and beat until smooth. Add the applesauce and ginger; beat to combine. Season with salt and pepper.
Transfer sweet potato mixture to an ovenproof serving dish. Place in oven until heated through, 10 minutes.
Meanwhile, cut apples into 1-inch pieces. Melt remaining tablespoon margarine in a nonstick skillet over medium-high heat. Add apples and sugar; sauté until golden and nicely caramelized, about 8 minutes. Remove from heat.
Remove serving dish from oven, and top with apples. Serve immediately.
1 bag (32 ounces) frozen cauliflower, defrosted
4 eggs, beaten
¼ cup flour
3/4 cup mayonnaise
1 tablespoon pareve chicken soup mix
½ teaspoon pepper
¼ teaspoon nutmeg
¼ to ½ cup bread crumbs
2 tablespoons margarine, broken into small pieces
Preheat oven to 350 degrees. Mix together all ingredients except bread crumbs and pour into 9 x 13-inch pan. Sprinkle with bread crumbs and dot with margarine. Bake for 1 hour.
2 pounds green beans, washed and trimmed
½ cup mayonnaise
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 rounded teaspoon minced garlic
½ teaspoon black pepper
Fill a large pot of water and bring to a boil. Immerse the beans in the boiling water for 5 – 10 minutes, depending on how you like them. In the meantime combine the rest of the ingredients to make a smooth sauce. Drain beans and mix with sauce.
28 small beets (each about 1 1/2 inches in diameter), trimmed, scrubbed, cut into wedges
1/4 cup plus 1 tablespoon extra-virgin olive oil
Fine-grained sea salt
6 clementines, peeled, sectioned
¼ cup slivered almonds, toasted
2 tablespoons chopped fresh mint
1 teaspoon grated clementine peel
Preheat oven to 400°F. Toss beets with 1/4 cup olive oil in medium bowl to coat. Cut heavy-duty aluminum foil into two 15-inch squares. Place 1 square on baking sheet. Transfer beets to center of square, leaving 1-inch border around edges. Sprinkle beets with sea salt and pepper. Scatter clementine segments atop beets. Place second sheet of foil over beet mixture; crimp edges to seal tightly. Roast until beets are tender, about 1 hour.
Carefully open foil packet (steam will be released). Transfer beet mixture to large bowl. Stir in fresh mint, clementine peel, and almonds. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Serve at room temperature.