Potato and celery root gratin (ingredients)
> Category: Side
Celery root, or celeriac, adds an aromatic and nutty edge to this classic potato gratin.
1 tbsp. olive oil
1/2 cup shallots, finely chopped
1 tsp. fresh thyme, chopped
2 cups heavy cream
1 tsp. Dijon mustard
2 tsp. sea salt
1/4 tsp. black pepper
1 1/2 lb. russet potatoes, peeled and sliced 1/16 inch thick
1 1/2 lb. celery root, peeled and sliced 1/16 inch thick
4 oz. Gruyere cheese, shredded
1 oz. Parmesan cheese, grated
2 tsp. fresh chives, chopped
Potato and celery root gratin (directions)
> Total time: 1.5 hours
Preheat oven to 375°F. Butter a 13×9-inch baking dish. In a saucepan over medium heat, warm the olive oil. Add the shallots and thyme and cook for 3 minutes, stirring occasionally. Add the cream, mustard, salt, and pepper and whisk until just blended. Remove from the heat and let cool slightly.
In a large bowl, toss together the potato and celery root slices. Pour the cream mixture over the potato mixture and toss to coat evenly. (Leave some cream for later.) In a small bowl, toss together the Gruyere and Parmesan.
Arrange a layer of potato and celery root slices, slightly overlapping, in the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layering 2 more times, ending with the cheese. Pour any remaining cream over the top.
Cover loosely with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden and the vegetables are tender, 30 to 45 minutes more. Let stand for 10 minutes, then sprinkle with the chives and serve.
Turmeric-roasted cauliflower (ingredients)
> Category: Side
This versatile side dish is great warm or cold and compliments any variety of roast meat.
1 cup sunflower oil
1 tbsp. ground cumin
2 tsp. ground turmeric
2 tsp. crushed red pepper
1/2 tsp. sea salt, plus more to taste
4 heads of cauliflower–halved, cored and cut into 1-inch florets
1/4 cup pine nuts
2 tbsp. chopped cilantro
1 tbsp. chopped mint
Turmeric-roasted cauliflower (directions)
> Total time: 1 hour 20 minutes
Preheat oven to 425°F. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper and 1/2 teaspoon of salt.
Divide cauliflower onto 2 large rimmed baking sheets. Drizzle the cauliflower with the spiced oil and toss well to coat; season with salt to taste. Spread the cauliflower in an even layer and bake for about 1 hour, until browned and tender; switch the position of the baking sheets halfway through cooking.
Meanwhile bake the pine nuts for about 1 minute, until toasted. Let cool. Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro, and mint and serve.
The cauliflower can be roasted and refrigerated overnight; reheat before combining with the pine nuts and herbs.
Ginger and cardamom glazed carrots (ingredients)
> Category: Side
A beloved side dish, glazed carrots are even brighter when cooked in carrot and orange juice, and spiced with ginger.
6 tbsp. unsalted butter
1/4 cup fresh ginger, thinly sliced
1 garlic clove, minced
4 cardamom pods
3 lbs. carrots, sliced on the diagonal 1/3 inch thick (or 3 lbs. baby carrots, left whole)
2 tbsp. sugar
1/2 cup fresh carrot juice
1/2 cup fresh orange juice
Salt and pepper to taste
Sponsored: Find a Qualified Financial Advisor
Finding a qualified financial advisor doesn’t have to be hard. SmartAsset’s free tool matches you with up to 3 fiduciary financial advisors in your area in 5 minutes. Each advisor has been vetted by SmartAsset and is held to a fiduciary standard to act in your best interests. If you’re ready to be matched with local advisors that can help you achieve your financial goals, get started now.