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Content tagged with “Side dish, vegetable” (Page 8)

Apple, Parsnip & Potato Puree
Sweet apples and earthy parsnips add depth to potato puree.
Butternut Squash Gratin with Gremolata & Golden Raisins
Slices of rich butternut squash are layered with a raisin-spiked gremolata—a classic combination of parsley, lemon zest...
Parsnip, Prune & Caramelized Onion Gratin
Sweet prunes and caramelized onions pair with earthy parsnips in this delicious gratin. Make it a meal: Serve with...
Fennel Gratin
Topped with Parmesan and breadcrumbs, this simple fennel gratin is a tasty accompaniment to most any roast meat. Make...
Artichoke & Potato Gratin
Fresh artichokes and potatoes combine in this tasty gratin. Serve with Pan-Roasted Chicken & Gravy and Brussels...
Puree of Celeriac with Pears
With its distinctive earthy flavor, celeriac (celery root) makes an interesting alternative to mashed potatoes or...
Acorn Squash with Parsley, Sage & Walnut Pesto
A sophisticated alternative to a brown-sugar glaze, pesto flavored with pungent sage makes a delicious topping for...
Braised Red Cabbage
With its slightly tart accent and caraway seasoning, braised red cabbage is an excellent foil to the richness of the...
Glazed Rutabagas & Potatoes
Roasted earthy rutabagas and potatoes are simply glazed in this delicious holiday side dish.
Green Beans with Shallot Dressing
While still hot, green beans readily absorb this tart mustard dressing.
Snow Peas with Orange
Fresh orange zest and juice enliven simply sauteed snow peas.
Italian Roasted Snap Peas
Serve this Italian-inspired combination of sweet snap peas, leeks and tomatoes with roast chicken or garlic-rubbed...
Kale & Potato Hash
Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch.
Layered Mashed Potato & Mushroom Casserole
Fancy up regular mashed potatoes with a layer of mushroom duxelle—a sauté of finely chopped mushrooms and shallots. We...
Roasted Pumpkin-Apple Soup
Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special...
Hot & Sour Carrots
The hot-and-sour sauce on these quick sautéed carrots is not for the timid palate. They have an abundance of bold,...
Chili-Roasted Carrots
Roasted with chili powder and cumin then tossed with cilantro and lime juice, these carrots are bursting with zesty...
Carrot Puree with Hazelnut Tapenade
This carrot-potato puree has an amazing silky-smooth texture. We give it a sophisticated touch with a quick tapenade...
Lemon-Herb Roasted Beets
We love how roasting brings out the sweet flavor of beets. Golden beets look especially pretty when tossed with the...
Quick Chile Dilly Beans
Late in summer, glorious canned goods like dilly beans are up for judging at county fairs and are sold at every farmers...
Pesto-Topped Grilled Summer Squash
Toasty rustic pesto takes simple grilled squash from ordinary to exceptional with tangy lemon and fresh garlic. Serve...
Parmesan-Squash Cakes
In this recipe we shred summer squash and use it like shredded potatoes to make tasty little pancakes flavored with...
Beet Carpaccio
Here multicolored beets are presented carpaccio-style (paper-thin slices) with a sprinkling of crumbled blue cheese....
Oven-Roasted Squash with Garlic & Parsley
Winter squash becomes tender and sweeter when roasted—a delicious side for a holiday dinner. Look for interesting...
Sautéed Brussels Sprouts with Bacon & Onions
Fresh herbs, onion and bacon pair beautifully with Brussels sprouts. This vegetable loves the cool weather of fall and...
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