This recipe was originally printed in Gourmet magazine, and is an easy side dish for Thanksgiving or any day. Makes about 7 cups.
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For a real treat of a side dish, try Glazed Carrots Marsala. I first read about this flavor combination in Elizabeth David’s Italian Food. As she suggests, they’re delicious served with lamb. If you don’t have Marsala, sweet sherry is a fine substitute.
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A simple and delicious recipe from www.food.com and a different use for all the lettuce we’ve been getting! The original recipe calls for 2 cups of cabbage mix, but shredding your own cabbage and carrots will work just fine.
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If we are lucky enough to get broccoli leaves, they are perfect in this soup. If not, feel free to just use broccoli. This will be a very dark green soup.
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This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored. Enjoy it with grilled meats or chicken. The recipe makes 4 cups and is from Eating Well Magazine.
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A recipe from a Gourmet Magazine cookbook, via food.com. This is a very pretty, as well as tasty side dish for any small gathering. Serves 6.
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From the food blog smittenkitchen.com comes this delicious recipe.
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The daikon in this recipe gives this slaw a unique peppery flavor that complements well with the sweetness of the carrots.
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Ingredients 1 large onion, chopped 2 Tablespoons olive oil 2 parsnips, peeled and cut into small chunks 2 turnips, peeled and cut into small chunks 2-3 carrots, peeled and sliced 2 potatoes, peeled and cut into small chunks ½ cup dried lentils ¼ teaspoon red pepper flakes 4 cups broth (beef, chicken or vegetable) 1 teaspoon fresh chopped herbs (could use parsley or oregano) 1 bay leaf
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Ingredients: 5-6 (about 1 pound.) medium/large carrots, trimmed, peeled, and grated ¾ cup of half-and-half ½ teaspoon ground cardamom ½ cup finely chopped golden raisins ½ cup ground, whole almonds ¼ cup white sugar ½ cup crumbled jaggery (unrefined sugar) or dark brown sugar 3 tablespoons ghee or melted butter 1 cup whole-milk powder (mava)* Garnish: a slivered or sliced almond