Side Dish
4106 recipes found
Noodles With Green Peppers
Parsnips and Carrot Puree
Warm Chickpeas and Greens With Vinaigrette
In the mountainous regions of Provence, frugal farmers make a meal of chickpeas and spinach or chard. They cook the greens in a big pot of water, then use the same water for cooking the chickpeas. While the chickpeas simmer, the farmers make a vinaigrette and use that to season the chickpeas and greens.
Carrot, Parsnip and Potato Colcannon
In anticipation of Thanksgiving, I was playing around with colcannon, thinking it would be nice to make this year’s mashed potatoes with a twist. Colcannon is an Irish dish that traditionally pairs mashed potatoes with cabbage or kale. I decided to broaden the range of combinations, choosing different vegetables to mix with the potatoes, and used carrots and parsnips to great effect. Carrots and parsnips, whose flavors are quite similar, outweigh the potatoes in this sweet, light version. Scallions are traditional in colcannon, but I wanted something with a bit more substance, so I used leeks instead. I cooked them until soft in a little olive oil and stirred them into the purée with warm milk and butter. The resulting mashed potatoes are beautiful, delicious and healthful, too. Because parsnips can be fibrous, I recommend straining the purée or putting it through a food mill.
Buttered Parsnips
Alsatian Pear Kugel With Prunes
Parsnip-Potato-and-Roasted-Garlic Puree
Wheatberry Salad With Beets, Apricots And Walnuts
Bay Blend
Roasted Parsnips With Fresh Thyme
Stovetop-Braised Carrots and Parsnips
In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter.
Frozen Apricot Mousse
Parsnips, Potatoes and Bacon (Old English country method)
Greens In Phyllo
Parsnip Gratin
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Butternut Squash Tea Bread
Buttered Fine Noodles With Parmesan
Grape Salad
This grape salad, which falls into the same category of old-fashioned party dishes as molded Jell-O salad, comes from a Minnesota-born heiress, who tells me it was always part of the holiday buffet in her family. It couldn’t be simpler to prepare and has only three ingredients: grapes, sour cream and brown sugar. Rather like a creamy fruit salad with a crisp sugar topping, it really is delicious, though the concept sounded strange to me before I first tasted it. Other versions, I hear, call for softened cream cheese and nondairy “whipped topping”; I can’t say I’ll be trying that. Some cooks caramelize the brown sugar under the broiler and some don’t, but I definitely recommend this step, which gives the dish a crème brûlée aura.
Pasta With Wild Mushrooms
Parsnip and Potato Sauce
Curried Stuffed Eggs
Barley Risotto With Wild Mushrooms
Skillet Mushrooms and Chard With Barley or Brown Rice
Mushrooms and barley are a classic combination, but brown rice is also very nice with this dish, and it cooks faster. Whichever you use, simmer the grain in abundant water and used the drained water to moisten the mushrooms and chard.