• Friday, September 22, 2017

Thanksgiving Side Dishes

On the Side - Best Holiday Side Dishes
By , Food Editor
November 25, 2014

Admit it; there are times you order the obligatory burger, just to have the fries. And when you look at the heaping holiday plates, it's rare that the turkey, honey baked ham or tenderloin take the majority of your plate real estate.  It's really all about the sides for the indulgent holiday meals.  At Galavante, we've created side dishes that go beyond the standard fare.  Traditional mashed potatoes are given an extra dimension with cauliflower, which makes it both more flavorful and healthier.  Kale is still trending high, so we add its hearty texture to a spinach gratin.  For those going gluten-free, our carrots are roasted along side parsnips and ginger to add an international element.  Lastly, but not least, those childhood Brussels sprouts?  Forget about it; these are elevated to gourmet status, with chestnuts and balsamic onions.  So don't be shy; help yourself to more sides.  

The Mash-Up: Potato and Cauliflower with Parmesan Crust

Ingredients

3 pounds russet potatoes, peeled, cut into 2 inch pieces
1 head of cauliflower, about 2- 2 ½ pounds, halved, core removed and cut into florets
1 cup milk
½ cup half and half
8 tablespoons butter, unsalted
1 teaspoon salt
¾ cup Parmesan cheese, grated 

Directions
  1. In a large 6-8 quart stockpot, add cut potatoes, cauliflower and cover with cold water by 3 inches.  Set on medium high heat; bring to a boil, lower heat and cook until potatoes and cauliflower are tender, about 18-20 minutes.
  2. Meanwhile, in a small saucepan set on low heat add 6 tablespoons of butter, and let it melt. Add milk, half and half, let simmer for about 5-8 minutes (do not let liquid boil). Turn off heat and set aside.
  3. Drain potatoes and cauliflower in a colander and return to stockpot. Using the electric hand held mixer on a slow speed break up the potatoes and cauliflower.  Add half of the butter and milk mixture; continue to mix about 2 minutes. Add salt, remaining butter and milk mixture, and continue to mix on medium speed until it’s smooth and creaming (no lumps). If mash-up feels too stiff add warm milk. Season with salt, to taste.
  4. Transfer mash-up to a buttered 9 x 12 rectangular basking dish. Smooth top of mash-up with a rubber spatula. Sprinkle with Parmesan cheese.
  5. Mash-up can be made 1 or 2 days ahead. If making ahead let mash-up cool, cover baking dish with plastic wrap and place in refrigerator. When ready to serve remove mash-up from refrigerator about 30 minutes before baking. Reheat in a 325°F oven uncovered for about 20-25 minutes or until top turns golden brown.

Ginger Glazed Carrots and Parsnips

Ingredients

2 ½ pounds carrots, top trimmed and sliced lengthwise into quarters
2 ½ pounds turnips, top trimmed and sliced lengthwise in half
1 cup water
1 cup sugar
4 tablespoons ginger, fresh, peeled, small dice
2 tablespoons lemon juice
1 teaspoon lemon zest
kosher salt and black pepper to taste

Directions
  1. Preheat oven to 400°F.
  2. Peel and slice carrots and parsnips, rinse with water, drain, pat dry with paper towels and set aside.
  3. In a small saucepan, set on medium heat, add water, sugar, fresh ginger, lemon juice and zest. Bring mixture to a boil, reduce heat and let simmer until mixture is slightly thickened about 5 minutes. Remove from heat, let cool, strain liquid, and discard solids.
  4. In a large mixing bowl add carrots and parsnips, sprinkle with salt and black pepper, to taste. Add ½ cup of ginger glaze and toss to cover all vegetables.
  5. Line the two rimmed baking sheets with aluminum foil. Divide carrots and parsnips between the two rimmed baking sheets. Drizzle additional ginger syrup over vegetables but do not drown the vegetables. Reserve a ¼ cup of glaze.
  6. Place one baking sheet on lowest rack and second baking sheet on middle rack in oven, and roast for 10 minutes, stir. Continue roasting vegetables for another 10 minutes, stir. Reverse baking sheets (lowest sheet to the middle rack; middle sheet to the lowest rack). Reduce oven temperature to 325°and continue to roast until vegetables are crisp tender, about 20-25 minutes.
  7. Carrots and parsnips can be made 1 or 2 days ahead. If making ahead, let vegetables cool. Transfer to a large rectangular baking dish, cover with plastic and place in refrigerator. When ready to serve remove vegetables from refrigerator about 30 minutes before baking. Pour reserved ¼ cup of ginger glaze over vegetables. Reheat in a 325°F oven uncovered for about 20-25 minutes.

Brussels Sprouts with Chestnuts and Balsamic Onions

Ingredients

3 pounds Brussels sprouts, ends trimmed and cut in half
4 tablespoons extra virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
1 chestnuts, 14-16 ounce jar
4 red onions, large, peeled, cut in half and cut into ½ inch slices
¼ cup balsamic vinegar
1 tablespoon sugar
4 tablespoons butter, unsalted

Directions
  1. Preheat oven to 400°F.
  2. Cut off the ends of the Brussels sprouts then cut in half.  In a large mixing bowl add Brussels sprouts, olive oil, season with salt and black pepper, toss well.
  3. Transfer Brussels sprouts to baking sheet and roast in oven for 25-30 minutes. Reduce oven to 325°and continue to cook for another 10 minutes until Brussels sprouts are crisp on outside and tender inside.
  4. Meanwhile in a large sauté pan set on medium high heat add butter and let melt. Add sliced red onions, stir to coat onions. Cook onions for about 10 minutes, and stir occasionally. Reduce heat to medium, add sugar and balsamic vinegar, stir.  Let onions continue to cook for about 25-30 minutes. Watch heat as onions cook, if onions start to burn or dry out reduce heat to low and add ¼ cup water. After a total of 40 minutes onions should be dark golden brown. Remove from heat, and set aside.
  5. In a large mixing bowl, add Brussels sprouts, balsamic onions, chestnuts, and mix well.
  6. Brussels sprouts, chestnuts and balsamic onions can be made 1 or 2 days ahead. If making ahead, let dish cool. Transfer to a large rectangular baking dish, cover with plastic and place in refrigerator. When ready to serve remove from refrigerator about 30 minutes before baking. Reheat in a 325°F oven uncovered for about 20-25 minutes.

Kale, Baby Spinach Gratin with Hazelnuts and Breadcrumbs

Ingredients

2 pounds kale, washed, stem removes and sliced into 1 inch wide ribbons
1 ½ pounds baby spinach, packaged
1 large onion, peeled, small dice
2 tablespoons extra virgin olive oil
½ cup hazelnuts, chopped
½ cup breadcrumbs
½ cup Parmesan or Pecorino cheese, grated
1 ½ cups half and half
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
1 tablespoon butter, unsalted, room temperature

Directions
  1. Preheat oven to 350°F.
  2. In a large 4-6 quart saucepan fill with 2 quarts of water and set on medium high heat.  Bring water to a boil. Add kale, stir and let cook for about 5-8 minutes. Drain in a colander and pressed down on kale with the back of a large spoon to extract as much water as possible. Transfer kale to a bowl and set aside.
  3. In a small mixing bowl add hazelnuts, breadcrumbs, cheese and mix to combine, set aside.
  4. In a small saucepan, set on medium heat add half and half, salt, black pepper, nutmeg, stir. Let simmer for about 10 minutes, but do not let it boil. Remove from heat and set aside.
  5. In a medium sauté pan set on medium high heat, add oil. When oil is shimmering but not smoking add onions, stir. Cook onions until soft and translucent about 8-10 minutes. Remove from heat and set aside.
  6. In a large mixing bowl add kale, baby spinach, onions and mix well. Add half and half and mix again.
  7. Rub bottom and sides of baking dish with butter. Transfer mixed greens to baking dish. Evenly spread nut, breadcrumb and cheese mixture over top of greens.
  8. If making ahead, let dish cool. Cover with plastic and place in refrigerator. When ready to serve remove from refrigerator about 30 minutes before baking. Reheat in a 325°F oven uncovered for about 20-25 minutes or until topping is golden brown.

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