Friday, November 21, 2008

Friday Food for Thought—More Holiday Side Dishes

Let’s face it—cauliflower is one uninteresting-looking vegetable. But by adding a little color, and flavor, it’s super easy to turn it into a festive holiday side dish.

Cauliflower with Colorful Sauteed Vegetables

1 head of cauliflower
2 tablespoons extra virgin olive oil
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped celery
1/3 cup grated carrot
1 clove garlic, minced
salt and pepper to taste
2 tablespoons chopped fresh parsley
Core the cauliflower and separate it into florets. Bring a pot of water to the boil.

Heat the olive oil in a skillet over medium heat. Add the pepper, celery, carrot and garlic and saute until the vegetables are tender, about 4 to 5 minutes.

Add the cauliflower to the boiling water and cook for 2 to 3 minutes, being careful to avoid overcooking it. Drain the cauliflower and add it to the skillet with the other vegetables. Sprinkle with parsley, season with salt and pepper, and gently toss everything together.

I especially like this dish because the cooking time is so short. To make it even easier, I prepare the vegetables earlier in the day and put them in the fridge till I’m ready to prepare it.

Speaking of easy, here’s another delicious way to serve a traditional vegetable.

Roasted Ginger Carrots

2 tablespoons olive oil
1 teaspoon grated fresh gingerroot
6 cups thinly sliced carrots
salt and pepper to taste
2 tablespoons chopped fresh parsley
Combine the oil, ginger, salt and pepper, and carrots in a mixing bowl. Stir to coat the carrots. Put the mixture in an 8-inch square baking dish. Roast in the oven at 425 degrees for 20 to 25 minutes, stirring occasionally. Sprinkle with parsley and serve.


Until next time,

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