Tag: side dish

Potato & Parsnip Gratin – Less Parsnips is More Parsnips

Parsnips are a nutritious, uniquely delicious root vegetable, which we should all be enjoying on a much more regular basis, but I think I know the reason why we don’t. The problem with parsnips is that they taste too much like parsnips.

The earthy taste and licorice nose is almost too much when served in their pure form, but when mixed and mellowed in something like this classic potato gratin, you get a much more user-friendly way to enjoy this cheap and easy to find root. Of course, I’m sure the low-carb folks would argue, but that’s only because they’re irritable from the no carbs.

By the way, you can also use this same exact technique for other subterranean treats like turnips, rutabagas, and celery root. As I said in the video, while this makes a fine side dish to almost anything, it’s also a stellar brunch potato for those occasions when hash browns just don’t seem cool enough. For that, and many other reasons, I really hope you give this a try soon. Enjoy!

Ingredients for 6 portions Potato Parsnip Gratin:

2 cloves garlic, minced

1 tbsp melted butter

3 Yukon gold potatoes (about 1 1/2 pounds total)

2 smaller parsnips (about 12 ounces total)

salt and pepper to taste

1 tsp fresh thyme leaves

6 ounces (about 3/4 cup) crème fraiche, divided or heavy cream and a tsp of white vinegar)

2 ounces Parmigiano-Reggiano, finely grated

cayenne to taste

375 F. for 45-60 minutes

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Lemon Asparagus Couscous Salad with Tomatoes

Pearl couscous (otherwise known as Isreali couscous) tossed with asparagus, tomatoes and lemon juice make a vibrant Spring pasta salad that is perfect for lunch, as a side dish, or even to make as a side dish if you are grilling for Mother’s Day this weekend!

I’m not usually a fan of the taste of whole wheat pasta, but I don’t mind it when the pasta is a smaller cut like orzo, angel hair and pearl couscous. Yes, for those of you who’ve never tried pearl couscous, it’s basically pasta and I treat as such. I don’t follow the directions on the box, instead I boil it in a pot of water like I would with orzo. I just adore the pearl shaped texture and also found it as the perfect shape for my daughter when started eating solid foods.

This salad can be eaten room temperature or chilled, and leftovers are great the next day for lunch.

Pearl Couscous Salad with Lemon Asparagus and Tomato
gordon-ramsay-recipe.com
Servings: 5 • Size: little over 1 cup • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 170 • Fat: 4 g • Carb: 30 g • Fiber: 5 g • Protein: 6.3 g • Sugar: 0.0 g
Sodium: 10 mg (without the salt) • Cholest: 0 mg

Ingredients:

6 oz whole wheat pearl couscous
3/4 lb thin asparagus spears, tough ends trimmed
1 1/2 cups grape tomatoes, quartered
1/4 cup red onion, minced
1-1/2 lemons, juiced
1 tbsp extra virgin olive oil
2 tbsp fresh parsley, minced
Kosher salt, to taste
fresh cracked pepper, to taste

Directions:

Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking. Add the couscous to the boiling water and cook according to package directions.

Chop it into small 1/2 inch pieces. Drain the couscous and rinse under cold water, place in a large bowl.

Add the chopped asparagus, tomatoes, red onion, lemon juice, olive oil, parsley, salt and pepper to the bowl. Taste for salt and pepper and serve room temperature or chilled.

Makes 5 1/2 cups.

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Duck Fat Roasted Brussels Sprouts – P.H.A.T. with an “F”

With all the rich and decadent football party food I’ve been
sharing lately, I’d thought I’d take a little break, and post a nice, simple
green vegetable side dish. Of
course, these beautiful roasted Brussels sprouts were just a prop so I could demonstrate using leftover duck fat, but still.

If you watch any amount of celebrity chef TV, you’ve
undoubtedly heard them going off on the virtues of duck fat. They mostly pontificate
on its deep, palate-coating richness, which is true; but they also like to point
out the health benefits. That part is a little cloudy…you know, like saturated
fat when it cools down.

Duck fat does have much less saturated fat than butter, and
is higher in oleic acid, the stuff that makes olive oil so popular with the
healthy eating gurus, but make no mistake, this is still an animal fat, and
should be used in moderation. The good news: “in moderation” totally works!

A few tablespoons and a very hot oven is all you need to
turn some sleepy vegetables into something much more special. As I mention in
the video, bacon grease will make a fine (and even more flavorful) substitute,
but if you do cook duck, saving the leftover fat is nothing short of mandatory.
I hope you give this technique a try soon. Enjoy!

Ingredients:

Brussels sprouts (about 4-6 per person)

salt, pepper, cayenne to taste

enough melted duck fat to coat vegetables generously (about
2-3 tablespoons per pound of sprouts)

fresh squeezed lemon to finish

*Roast at 450 degrees F. until tender but still a little
firm, about 15-20 minutes

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gordon ramsay ultimate cookery course recipes