5* Vegetable Side Dishes (Vegetables)

Member Name: sweetpea01

Product:	Vegetables
Date:	02/04/09 (78 review reads)
Rating:

Advantages: Great filling food

Disadvantages: None

I come from a very big foody family! Weekly family meals, big family celebrations, they all generally focus around food! I love coming from an Italian/ French family as cooking has been almost pounded into me and my cousins since we were little!

Every family meal always has three courses atleast, a simple starter, a generous main meal and then a dessert and then probably a cheese board, so make that 4 courses! With the main meal unless we have a pasta dish, we always have vegetable side dishes which accompany the main. There is always a selection and after raiding my mother's recipe folders I've selected a few which I have loved for years! So technically not my own but my mothers, which I think should be shared by all!

Asparagus Gratin Recipe:

1 pound trimmed asparagus spears, fresh or frozen
salt and pepper
8 ounces sliced mushrooms
2 tablespoons butter
1/4 cup all-purpose flour
1 1/4 cup milk
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese

1. Preheat oven to 225°. Put asparagus in a pan large enought to hold them lying flat. Pour enough boiling water in the pan to cover aparagus; add salt, to taste.

2. Cover and simmer gtenly for 10 to 15 minutes, or until tender. Lift asparagus out carefully with a spagula; transfer to paper towels to drain.

3. Reserve 1/4 cup of cooking liquid. Arrange asparagus with tips all pointing in one direction on a warm, ovenproof serving dish; cover and keep warm in a 225° degree oven.

4. Simmer mushrooms in half of reserved asparagus liquid (2 tablespoons) for about 2 minutes, or until tender. Drain and arrange over the bottom half of asparagus, leaving tips uncovered. Cover and continue to keep warm while making sauce.

5. In a small saucepan over low heat, melt butter; stir in flour until smooth. Continue to cook and stir for 1 to 2 minutes, until golden in color. Remove from heat; gradually stir in milk, the remaining half of asparagus cooking liquid (2 tablespoons), and lemon juice. Season with salt and pepper to taste.

6. Return sauce to heat; simmer for 2 minutes, stirring constantly, until thickened. Pour over mushrooms and sprinkle with Parmesan cheese. Asparagus tips will remain exposed.

7. Cover exposed asparagus with foil; place dish under broiler for 2 to 3 minutes, or until sauce with cheese is browned.

Makes 4 servings

Delmonico Potatoes Recipe:-

2 cups diced cooked potatoes
2 cups white sauce, below
salt and pepper
shredded mild Cheddar or Swiss cheese
buttered bread crumbs

1. Combine potatoes, white sauce, salt, and pepper. Pour into a greased shallow baking dish.
2. Sprinkle shredded cheese over potatoes the top with buttered bread crumbs.
3. Cook at 425° for about 20 minutes, or until nicely browned.

Makes 4 servings.

White Sauce

4 tablespoons butter
4 tablespoons flour
2 cups milk
salt
white or black pepper

1. Melt butter in a saucepan over low heat; stir in flour. Cook for 3 minutes, but do not brown.
2. Stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken.
3. Season with salt and pepper. Add a tablespoon or two of heavy cream for a richer sauce.

Broccoli with Garlic & Lemon Recipe

1 medium sized broccoli
3 tablespoon butter
2 cloves garlic, finely minced
3 tablespoons fresh lemon juice
salt, to taste
pepper, to taste, optional

1. Steam broccoli until tender but firm, about 5 to 7 minutes. Heat the butter in a heavy nonstick skillet over medium heat.
2. Add the garlic and sauté for 1 minute. Add the cooked broccoli, lemon juice and salt and pepper to taste, cooking briefly to combine.

Courgette in a Cream Sauce Recipe:-

2 pounds zucchini, unpeeled, cut in strips, about 6 cups of zucchini strips
1/4 cup finely chopped onion
1/2 cup water
1 teaspoon salt
1 chicken bouillon cube or equivalent granules or base
1/2 teaspoon dried dill
2 tablespoons melted butter
2 teaspoons sugar
teaspoon lemon juice
2 tablespoons flour
1/2 cup sour cream

1. In a large saucepan or Dutch oven, combine zucchini strips, onion, water, salt, bouillon, and dill; bring to a boil over medium high heat.
2. Reduce heat, cover, and simmer for 5 minutes, or just until zucchini is tender. Do not drain.
3. Add butter, sugar, and lemon juice. Remove from heat. Blend flour with sour cream. Stir about half of the cooking liquid into the sour cream; return sour cream mixture to the saucepan.
4. Continue cooking, stirring, until thick and bubbly.

Serves 6

The above four recipes are just a selection of the vegetable side dishes which are frequent visitors at our family meals! They are all warming and filling and full of taste.

All ingredients are available at supermarkets.

Enjoy!

Summary: Fanastic side dishes