Category: Vegetable sides

Do-ahead · Vegetable sides · Vegetable-related

Creamy Tuscan white bean skillet

BelindaLeave a comment

This is a delicious vegetarian one-pot dish ready in under 30 minutes, and perfect served with crusty bread to mop everything up.

Serves 4

1-2 tbsp oil (from the sun-dried tomato jar)
2 shallots or 1 onion, diced
2 cloves of garlic
8 sun-dried tomatoes, diced
2 heaped tbsp tomato paste
4 cloves crushed garlic
2 tsp dried oregano
1 tbsp fresh rosemary, chopped fine
Salt & pepper, to taste
250ml vegetable stock
250ml heavy cream
50 -75g grated fresh parmesan cheese
2x 400g cans cannellini beans, drained
1x 400g can artichoke quarters, drained and chopped
1 big handful fresh basil (at least 70g)
1 cup at least (125g) baby spinach, chopped roughly

Heat your oil in a pan, then add the diced onions/shallots and saute for 7-8 minutes. Add the garlic for another minute, followed by the sun-dried tomatoes and tomato paste.
Stir the sun-dried tomato into the onions and garlic, then add the seasonings.
Stir everything together, then pour in the vegetable stock and the cannellini beans and artichokes.
Allow everything to simmer for a further 5-10 minutes on low heat until the sauce has thickened.
Add the chopped spinach and stir it into the sauce until wilted.
Finally, swirl in the cream, add the grated cheese, season well to taste, and scatter over the shredded basil.
Serve with crusty bread to mop up the sauce!

Store any leftovers in an airtight container in the refrigerator for 3-4 days.

Gluten Free · Vegetable sides

Keto Creamed spinach

BelindaLeave a comment


Keto Creamed Spinach is a low carb, gluten free adaptation of traditional creamed spinach. Fresh, healthy spinach is cooked in a creamy, cheesy sauce that is incredibly rich and flavorful. Even the pickiest of eaters will love this delicious side dish.

Serves 4
1 tbsp butter
2 cloves garlic, minced
1 shallot or 1/2 small onion, finely sliced
1lb baby spinach
1/4 cup heavy whipping cream
2 oz cream cheese
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste

Melt the butter in a large skillet over medium heat. Add the garlic and shallot and cook, stirring frequently, for 2-3 minutes or until softened and translucent.
Add the spinach and cook down until reduced in size and wilted, about 2-3 minutes.
Slowly pour in the heavy cream and add the cream cheese. Cook, stirring often, until the cream cheese is completely melted and smooth.
Remove the pan from the heat and stir in the Parmesan cheese until it’s melted and smooth. Season with salt and pepper, as desired.

Accompaniments · Appetizer Vegetarian · Gluten Free · Vegetable sides · Vegetable-related

Labneh with confit tomatoes

Belinda1 Comment

Another Ottolenghi beauty

Serves 6-8

Once you’ve spread the labneh across a plain, flat plate, make a well in the centre for the tomatoes, letting the glossy oil spill over the edges. If you’re feeling organized, make double the tomatoes and blitz half with their juices for an instant pasta sauce that keeps beautifully in the fridge.

500g Labneh
CONFIT TOMATOES
100g olive oil
200g datterini or cherry tomatoes
½ tsp paprika
1 ½ tsp dried oregano
1 tsp caster sugar
1 tbsp balsamic vinegar
2 sprigs oregano, plus extra picked for garnish
TO SERVE
½ tsp urfa chilli

Mix the yoghurt and ¼ teaspoon of salt in a bowl and hang the labneh overnight, discarding any liquid collected. You should be left with about 450g labneh.
Make the confit tomatoes by adding the olive oil, tomatoes, paprika, dried oregano, sugar, vinegar, oregano stems and ½ teaspoon of salt to a small saucepan.
Cover with a lid and place over a low heat and cook for about 25-35 minutes or until the tomatoes have softened but still retain their shape. Add more or less time depending on the size of your tomatoes.
Set aside to cool completely then stir through the fresh oregano leaves.
Spread the labneh out onto a plate, make a well in the centre, and top with the confit tomatoes and serve with the urfa sprinkled on top.

Gluten Free · Vegetable sides · Vegetable-related

Creamy Skillet White Beans with Greens and Parmesan

Belinda

Italian-style creamy cannellini beans cook in about 10 minutes on the stovetop, in a garlicky cream sauce strewn with leafy greens and lots of Parmesan. Serve as a hearty side dish, meatless main or add a cooked protein such as chicken, shrimp or chicken meatballs to make an easy dinner!

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2 tbsp extra virgin olive oil
¼ cup sliced shallot or yellow onion
3 cups cannellini beans, or 2 15-ounce cans, drained
2 large garlic cloves, grated or finely chopped
1 tbsp chopped fresh rosemary, thyme or oregano, or 1 teaspoon dried
1 tsp kosher salt

½ tsp crushed red pepper
¼ cup chicken broth or vegetable broth
¼ cup heavy cream or creme fraiche
3 cups torn leafy greens, such as kale or spinach
⅓ cup grated Parmesan cheese

Put the olive oil and shallots in a 10-12-inch skillet set over medium-high heat. Cook and stir 2-3 minutes, until they’re softened
Add the beans, garlic, rosemary, salt and red pepper to the pan and give the mixture a stir. Cook for a minute or two, until the garlic smells fragrant (but don’t brown it).
Pour in the broth and add the cream. Bring to a simmer and cook about about 10 minutes, stirring once or twice.

Lower the heat and add the greens to the skillet. Stir them in, and continue cooking until the greens turn bright green and begin to wilt. Remove from the heat. Sprinkle the cheese over the beans and stir.
Serve the beans warm as a main dish, side dish or spooned over pasta for the ultimate carb fest!
Karen’s Notes and Tips

Notes
Instead of broth, you can use some of liquid from canned beans to make the sauce.
The cooked beans keep in the refrigerator in an airtight container. They can also be frozen for up to one month: cool completely, then pack into an airtight container.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan · Vegetable sides

Adam Byatt’s ratatouille

Belinda

British Michelin chef, Adam Byatt wanted to create a ratatouille that wasn’t diced, stewed together and sloppy. This method allows all of the vegetables to cook at the same time and melt into each other. It’s a perfect accompaniment to Mediterranean fish, and showcases the best vegetables, though I often have it as a main on its own.

Prep time: 20 minutes
Cooking time: 45 minutes
Serves: 2

1 eggplant
1 green courgette
1 yellow courgette
5 large red tomatoes
1 red onion
1 red chilli, sliced
1 cup (250ml) really good passata
olive oil
1/4 cup (50g) capers
1 bay leaf
1 sprig thyme
1 sprig rosemary
1 tbsp dried oregano

Preheat the oven to 180C/350F/Gas mark 4. Slice the aubergine very thinly (2mm) across into rounds and reserve. Do the same with the courgettes and tomatoes, then finely slice the red onion and the red chilli.

Pour the passata into a round, oven-proof cooking vessel. Add the onion, chilli and capers, then stir.

Begin layering the aubergine, yellow courgette, tomato and green courgette in that order all the way around the pan. Keep the vegetables very tightly together in that order.

Once the ratatouille is built, season well with salt and pepper, and drizzle over olive oil generously.

Add the bay leaf, rosemary and thyme sprigs and sprinkle over the dried oregano. Place in the oven and cook for 45 minutes.

Remove and allow to rest for 10 minutes before serving.

Vegetable sides · Vegetable-related

Braised White Beans and Greens With Parmesan

Belinda

Recipe from the New York Times

Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S.
Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place.
Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

Serves 4
¼ cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1 small yellow onion, small-diced
2 tsp minced fresh rosemary or thyme
5 garlic cloves, minced
¼ teaspoon red-pepper flakes, plus more to taste
1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2 (15-ounce) cans cannellini beans, rinsed
2 cups vegetable or chicken broth
Kosher salt and black pepper
1 tbsp lemon juice
½ cup shredded mozzarella (optional)
3 tbsp grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving

In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.

Begin adding handfuls of the greens, cooking and stirring until leaves wilt.

Add the white beans, broth and ¼ teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.

Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

Dairy-free · Vegan · Vegetable sides · Vegetable-related

Miso leeks with white beans

Belinda

Recipe by Hetty Lui McKinnnon

In this reinterpretation of the classic French dish, leeks vinaigrette, tender braised leeks are bathed in a punchy miso vinaigrette, tossed with creamy white beans then served with an oozy soft egg for an easy, comforting midweek meal. Steady, gentle heat is the key to achieving the rich, jamlike leeks, coaxing out their sweetness while ensuring that they stay silky. The miso leeks can also be eaten in other ways — on a slice of toast, stirred through warm potatoes or pasta, or tossed with French lentils and peppery arugula for a simple salad. Make sure you use the whole leek. Many recipes recommend the white part only, but the green parts, while slightly tougher with a stronger flavor, can also be cooked and tenderized, especially in recipes where they are braised. The miso leeks improve over time and can be prepared up to 3 days ahead and stored in the fridge.

Serves 4  (about 4 heaping cups)
2 large leeks (about 1 pound), roots and wrinkled tops trimmed, stalks halved lengthwise, white and green parts thinly sliced
Extra-virgin olive oil
Salt and pepper
2 garlic cloves, thinly sliced
2 fresh thyme sprigs
4 eggs
2 (14-oz) cans white beans, such as cannellini or butter beans, drained
Handful tarragon or parsley leaves, roughly chopped, to serve
Toasted bread (optional), for serving

For the Miso Vinaigrette
4 tsp white miso paste
1 tsp Dijon mustard
1 garlic clove, grated
2 tsp red-wine vinegar
2 tbsp extra-virgin olive oil

Prepare the leeks: Place the sliced leeks into a colander and rinse them well, rubbing to loosen any dirt. Rinse them again and drain well. (There is no need to dry them, as the residual water is useful in cooking the leeks.)

Heat a large Dutch oven or skillet on medium-high for 1 to 2 minutes. Add 2 tablespoons of olive oil, along with the leeks. Season generously with salt and black pepper and cook, stirring occasionally, until the liquid cooks off and leeks start to stick to the pan, 5 to 6 minutes. Stir in the garlic and thyme. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.

Meanwhile, bring a medium pot of water to a boil over high. Add the eggs and continue to cook over medium-high for 7 minutes. (Make sure you set a timer.) Set up an ice bath. Using a spider ladle or slotted spoon, remove the eggs from the water and immediately add them to the ice bath. Cool for 3 to 4 minutes, then peel and set aside.

Make the vinaigrette: In a large bowl, whisk together the miso paste, Dijon mustard, garlic, vinegar and olive oil.

Uncover the leeks — they will have reduced into a silky, jammy consistency. Discard the thyme, transfer the leeks to the bowl and stir to coat in the miso vinaigrette.

Stir in the white beans and leave to cool for a few minutes. Add about ¾ of the tarragon or parsley leaves and toss gently to combine.

Divide the leeks and beans among bowls and drizzle each with olive oil. Top with a halved jammy egg and finish with the remaining herbs. Serve with toast, if desired.

Vegetable sides

Cauliflower and white bean puree

Belinda

This is a delicious, silky, low carb alternative to mashed potatoes. We love it!

2 medium or 1 large head of cauliflower – cut into large-ish florets
1/2 medium onion – chopped
6 cloves garlic – chopped fine
1 can (14.5-oz) chicken broth or vegetable broth
1 can (15-oz) cannellini beans – drained and rinsed
4 oz full fat cream cheese (1/2 package)
2 tablespoons salted butter
1/2 cup freshly grated parmesan cheese (or more to taste)
Salt and ground white pepper – to taste

Combine the cauliflower, onions, garlic, broth and cannellini beans in a Dutch oven or medium soup pot.
Bring to a boil, reduce heat to low, cover slightly and cook 15 – 20 minutes or until cauliflower begins to soften.
Uncover and break up the cauliflower as much as you can with a wooden spoon or other utensil.
Continue simmering uncovered over low heat until much of the liquid has evaporated, being careful the liquid doesn’t completely boil out and the cauliflower beings to burn.
Add cream cheese, parmesan cheese and butter.
Puree with an immersion blender until smooth, taste for seasoning and adjust if necessary
Serve immediately.

Do-ahead · Holiday Food · Vegetable sides

Sticky sprouts, orange and tarragon

Belinda

 

Thanksgiving is over, but Christmas is still to come!

Recipe from Yotam Ottolenghi
In this recipe (which I keep in metric) the sprouts are sticky, salty, nutty and delicious, and the whole dish can be cooked up to a day in advance – keep the sprouts and sauce separate, though, and reheat and combine just before serving.

Serves 4-6 as a side

750g Brussels sprouts, trimmed and halved lengthways
90ml olive oil
Fine sea salt and black pepper
50g peeled pistachios, lightly crushed in a mortar
2 oranges, zest finely grated, to get 2 tsp, then juiced, to get 250ml
2 tbsp soy sauce
2 tbsp maple syrup
5g tarragon leaves

Heat the oven to its highest setting – at least 450F/240C (220C fan)/475F/gas 9. Toss the halved sprouts with the oil, half a teaspoon of salt and a good grind of pepper, then spread out on a large baking tray lined with greaseproof paper and roast for 10 minutes. Stir in the pistachios and roast for another 10 minutes, until the sprouts are nicely browned and the pistachios have toasted.

Meanwhile, put the orange zest and juice, soy sauce and maple syrup in a small saucepan on a medium-high heat, and leave to cook for five to eight minutes, until the sauce has reduced by three-quarters and has turned syrupy.

Once the sprouts are cooked, pour the syrup all over them, scatter over half the tarragon and toss to combine. Transfer to a platter, sprinkle over the remaining tarragon and serve.

Dairy-free · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Roast potatoes with green sauce and tahini

Belinda

Recipe by Yotam Ottolenghi

Serves 4-6
1.5kg Yukon Gold potatoes (or other floury, golden potato), peeled and cut into 5 cm (1.5″) chunks
20g parsley, leaves picked
10g basil, leaves picked
10g mint, leaves picked
1 garlic clove, peeled and finely grated
180ml olive oil
1 tbsp capers
1 tsp dijon mustard
2 tbsp white wine vinegar
55g tahini
1 tsp cumin seeds, toasted, lightly crushed in a pestle and mortar
Fine sea salt

Preheat the oven to 220C (425F)
Bring a medium pot of well salted water to a boil. Add the potatoes and cook for 6 minutes, just until the outsides have softened but are not cooked through the centre.
Meanwhile, place 80 ml of oil in a large 40 x 30cm (11″ by 15″) shallow roasting tray and put in the oven to heat up.
Once the potatoes are ready, strain them through a colander in the sink. Transfer the potatoes into the saucepan and wait 30 seconds for the moisture to evaporate, then shake the saucepan to fluff up the potatoes.

Using a kitchen cloth carefully remove the roasting tray from the oven and place on a flat heat proof surface, then transfer the potatoes onto the tray with the hot oil. Spread the potatoes evenly on the tray, making sure they do not touch, then roast for 30-40 minutes. Using tongs, turn the potatoes every 10 minutes until they turn golden and crispy all over.
Meanwhile, place the herbs and garlic in a food processor and blend until finely chopped, then slowly pour in the remaining 100 ml of oil. Once combined, add the capers, mustard, vinegar and ¼ teaspoon salt and pulse to combine.
Next make the tahini sauce by whisking the tahini, 3 tablespoons of water and ¼ teaspoon of salt. The sauce will seize up at first, keep whisking until it relaxes and becomes light and fluffy. Add more water, 1 teaspoon at a time, if necessary; you want it smooth and pourable. You can add cumin or garlic to this if you want more flavor.

Once the potatoes are roasted, transfer them to a medium mixing bowl, leaving behind any roasting oil in the tray, and toss with 3 tablespoons of the green sauce.
To serve, transfer the potatoes onto a lipped serving platter. Drizzle the remaining green sauce over the top, and the tahini sauce, then sprinkle the cumin over the top.