We set about to make side dishes for the holidays that are worthy of the occasion.
But because the entrées are still the star of the show, no matter what we say, and they demand most of the cook’s attention, I made side dishes that were not too difficult or time-consuming.
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Silky Mashed Potatoes
2 pounds Yukon Gold potatoes, peeled and cut into large chunks
1 garlic clove
1 bay leaf
3/4 cup whole milk
8 tablespoons (1 stick) unsalted butter
In a medium saucepan, combine the potatoes, garlic, bay leaf and a large pinch of salt. Add enough water to cover the potatoes by an inch or so, bring to a simmer, and cook until the potatoes are just tender, about 15 minutes.
Drain the potatoes, discard the garlic and bay leaf, and toss the potatoes in the pan for about 1 minute to dry them out. Remove from the heat.
In a small saucepan, combine the milk and butter, and heat over medium heat until the butter is melted.
Meanwhile, transfer the potatoes to a ricer or food mill and process them back into the warm saucepan. Gently stir in the hot milk mixture, mix well and season with salt and pepper. Yield: 4 servings
Recipe from “The Grammercy Tavern Cookbook” by Michael Anthony
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Holiday Roasted Vegetables
3/4 pound Brussels sprouts, trimmed and halved
2 large carrots, peeled and sliced into ½-inch pieces
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon chopped rosemary leaves
1 teaspoon chopped thyme leaves
Freshly ground black pepper
1/2 cup toasted pecans
1/2 cup dried cranberries
Preheat oven to 400 degrees. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary and thyme. Season with salt and pepper.
Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through.
Before serving, toss roasted vegetables with pecans and cranberries.
Yields 4 servings.
Note: This can also be made in an air fryer. In a large bowl, toss vegetables with oil, balsamic vinegar and herbs. Season with salt and pepper. Place vegetables in basket of air fryer and cook at 400 degrees for 10 minutes, shaking halfway through. Before serving, toss roasted vegetables with pecans and cranberries.
Recipe from delish.com