Show-stealing seasonal sides
Wow with fine veggie dishes, easy cranberry sauce and tempting sandwich
The turkey may take centre stage at Christmas dinner, but a well-chosen side dish can steal the show.
Today I’m sharing two terrific vegetable recipes that are sure to earn you raves: a silky puree of turnips and carrots that is crowned by crisp-fried shallots, the other a cream-kissed preparation for Brussels sprouts that will win the vegetable new fans.
You can give the holiday turkey some extra love with my coriander-spiked cranberry sauce, and upgrade your Boxing Day fare with Holiday Turkey Sandwiches with Apples, Cranberry and Swiss, adapted from The Portable Feast by Jeanne Kelley, Rizzoli, 2016.
Turnips with Crispy Shallots
Turnips are a staple on my Christmas menu, and this preparation is a revelation in taste and texture. (Adapted from Starters, Salads, and Sexy Sides: Inspiring Recipes to Make Every Meal an Occasion by Caren McSherry, Random House, 2017.) Serves: 6 4 large shallots, peeled and thinly sliced 1 tbsp (15 mL) all-purpose flour 4 tbsp (60 mL) roasted grapeseed oil (available at Gourmet warehouse) or canola
2 medium turnips, peeled and cubed 1 small carrot, peeled and cubed Sea salt 1/3 cup (80 mL) whipping cream 1/3 cup (80 mL) butter Freshly ground pepper
Place shallots and flour in a foodsafe plastic bag, twist the top and shake vigorously to coat shallots in flour. Transfer to a sieve and shake out any excess flour.
Heat grapeseed oil in a non-stick skillet on medium-low. Add the floured shallots and fry, stirring the shallots and shaking the pan to encourage even browning. Fry until they are all golden brown and crisp, 15 to 20 minutes. Remove with slotted spoon and set aside on a paper-towel lined plate.
Place the turnips and carrots in a large pot and add just enough water to cover. Salt the water, bring to a boil, lower the heat and simmer until the vegetables are cooked through and soft, 15 to 18 minutes. Drain and let the steam subside. Transfer to the bowl of a food processor, add cream and butter and puree until smooth.
Transfer puree to a serving dish, sprinkle evenly with reserved shallots and season with salt and pepper.
Brussels Sprouts with Pine Nuts
The richness of the pine nuts and cream and the menthol edge of the marjoram temper the Brussels sprouts’ cabbagy impulses. The best pine nuts come from Italy, Spain and Portugal. (Adapted from Blue Eggs and Green Tomatoes by Jeanne Kelley, Running Press, 2013.) Serves: 6 3 tbsp (45 mL) butter 2/3 cup (160 mL) pine nuts 1½ lb (750 g) Brussels sprouts, trimmed and halved 2 garlic cloves, chopped Salt 1-2 tbsp (15-30 mL) chopped fresh marjoram, or to taste 1/3 cup (80 mL) whipping cream Freshly ground pepper
Melt 1 tablespoon (15 mL) of the butter in a large, heavy skillet over medium heat. Add pine nuts and stir until golden, about 3 minutes. Transfer nuts to a small bowl.
Melt remaining 2 tablespoons (30 mL) butter in the same skillet over medium heat. Add Brussels sprouts, 1 cup (250 mL) water and a sprinkling of salt. Cover and simmer until the sprouts are almost tender, about 7 minutes. Uncover and simmer until the water evaporates, about 5 minutes.
Stir in 1 tablespoon (15 mL) of the marjoram and the cream. Simmer, stirring often, until the sprouts are coated with cream, about 4 minutes. Season with salt and pepper. (Can be prepared to this point up to a day ahead, refrigerated and rewarmed over medium heat.) Gently stir in half the pine nuts. Transfer Brussels sprouts to a serving dish, sprinkle with remaining pine nuts and marjoram, and serve.
Quick Cranberry Sauce
The subtle, citrusy flavour of coriander sets this easy sauce apart. Makes: about 1½ cups 12 oz (350 g) fresh or frozen cranberries
½ tsp (2.5 mL) grated orange zest 6 tbsp (90 mL) sugar Juice of 1 orange ¼ cup (60 mL) chopped onion 1½ tsp (7.5 mL) coriander seed In a small, heavy saucepan over medium-high heat, bring all ingredients to a boil. Reduce heat to medium and continue to cook until the cranberries break down and the sauce thickens, about 2 minutes. Transfer to a container, cover and refrigerate. May be made up to 2 weeks ahead.
Holiday Turkey Sandwiches with Apples, Cranberry and Swiss
Leftover roast turkey is layered with a nutty Swiss cheese, tart apples, cranberry sauce and herbed Dijon butter in this hearty sandwich. If you don’t have any leftover turkey, use ham or smoked turkey. Makes: 4 sandwiches 6 tbsp (90 mL) butter, at room temperature 2 tbsp (30 mL) Dijon mustard 2 tbsp (30 mL) mixed chopped fresh herbs, such as thyme, sage, rosemary and parsley
8 slices sourdough or multi-grain bread
6 - 12 oz (175 - 350 g) sliced roasted turkey, ham or smoked turkey Salt and pepper Quick Cranberry Sauce (see recipe) or purchased cranberry sauce
8 oz (250 g) sliced Emmenthaler or Jarlsberg cheese
1 large or 2 small tart green apples, thinly sliced
4 to 8 leaves mustard greens or lettuce
In a small bowl, mix the butter, mustard and herbs.
Spread half the herb butter evenly over 4 slices of bread. Top the butter with the turkey, dividing it evenly. Season with salt and pepper. Spread cranberry sauce over the turkey, about 3 tablespoons (45 mL) per sandwich. Arrange the cheese slices over the cranberry sauce and top with apple slices and greens. Spread the remaining herb butter over the remaining slices of bread and place atop the sandwiches, pressing gently. (Sandwiches can be made a day ahead, wrapped well in wax paper or foil and refrigerated.)