Turnips, cauliflower, and Brussels sprouts can be transformed into unforgettable side dishes by you. These easy recipes contain winey mushrooms paired with broccoli and salsa verde paired with cauliflower. Almost any entrée can be matched by a veggie side.
Cauliflower w/Salsa Verde
Ingredients
8 Cerignola (alternatively, whatever large green olives, coarsely chopped and pitted; 1/3 cup)
¼ teaspoon of freshly ground black pepper
Grated zest of lemon
1 teaspoon Dijon mustard
1 tablespoon drained capers, chopped
¼ cup chopped fresh chives
½ cup packed fresh flat-leaf parsley leaves, finely chopped
¾ teaspoon kosher salt
6 tablespoons olive oil
1 medium head cauliflower, cored and cut into bite-size florets (5 cups)
Preparation
1. Oven must be preheated to 450 degree Fahrenheit.
2. Drizzle cauliflower on a baking sheet with two tablespoon oil.
3. Sprinkle ½ teaspoon of salt and toss.
4. Make it a single layer by spreading it.
5. Roast, stir once or twice, wait until it becomes tender and golden brown but not mushy, for 15 minutes.
6. For doneness, taste the floret; larger ones may take a bit longer time to cook.
Making the Salsa Verde
1. Stir parsley, lemon zest, chives, capers, mustard, pepper, and remaining ¼ teaspoon of salt in a little bowl until well mixed.
2. Stir remaining four tablespoon of olives and oil.
3. The cauliflower should be transferred to a platter and the salsa verse should be drizzled by it. Serve it at room temperature or hot.
Charred Brussels sprouts w/Fig Glaze and Pancetta
Ingredients
¼ teaspoons freshly ground black pepper
2 tablespoons fig jam
¼ teaspoon kosher salt
1 ½ pounds Brussels sprouts, trimmed and halved (quartered if large) through stem end (about 6 cups)
3 to 4 oz. pancetta
3 tablespoons olive oil
Preparation
1. Heat a tablespoon of oil in a big frying pan and set at medium heat.
2. Add pancetta. Cook, while stirring occasionally for 3 minutes, until it is crisp.
3. Use a slotted spoon to transfer the pancetta over to a little bowl.
4. The heat should be raised to medium-heat before adding 2 tablespoons of oil.
5. Add the Brussels sprouts and as much as possible, keep them in a single layer.
6. Stir in salt, stir occasionally while cooking, until the sprouts are well browned and tender, even the spots should be charred, for about ten minutes. If the sprouts brown very quickly, the heat should be lowered to medium.
7. Add the fig ham and a tablespoon of water, and then stir and wait for the jam to melt and coat the sprouts.
8. Add pepper and pancetta, and combine them by stirring.
9. Taste, add more pepper or salt if needed.
10. Serve warm.
Chickpea Braise and Moroccan Turnip
Ingredients
Cooked rice or couscous (optional)
1/3 cup chopped cilantro
½ teaspoon freshly ground black pepper
1 cup low-sodium chicken or vegetable broth
1 14- to 15-oz. can chickpeas, drained and rinsed
¼ teaspoon cayenne pepper
½ teaspoon cumin
1 teaspoon kosher salt
1 pound turnips, peeled and cut into ¾-inch cubes
2 tablespoons tomato paste
2 carrots, halved lengthwise and cut crosswise into ½-inch-thick half-moons
1 small yellow onion, thinly sliced
2 tablespoons olive oil
Preparation
1. Use a deep and large saucepan, medium heat, and heat oil.
2. Add carrots and onion and cook, stir occasionally for five minutes.
3. Add salt, cumin, turnips, tomato paste and cayenne pepper. Well stir.
4. Add broth and chickpeas.
5. Have the heat at medium-high until it boils.
6. When it does, lower the heat, cover and simmer for 15 to 20 minutes, until the vegetables are tender.
7. Stir in cilantro and black pepper.
8. Serve hot along with rice.
Roasted Broccolini w/Winey Mushrooms
Ingredients
¼ teaspoons freshly ground black pepper
¼ cup dry white wine or vermouth
8 ounces cremini or other mushrooms, thinly sliced
1 small sweet onion, finely diced
1 teaspoon kosher salt
4 tablespoons olive oil
1 ½ pounds broccolini (2 large bunches), ends trimmed
Preparation
1. Heat over at 400 degree Fahrenheit.
2. Over a baking sheet, have the broccolini drizzled with two tablespoons oil; sprinkle with ½ teaspoon salt and then toss to coat.
3. Spread to a single layer.
4. Roast, and use tongs to turn once until crisp-tender, ten to fifteen minutes.
5. As you do the stems that are not consistent in size, remove the ones that are thinner.
6. Use a deep, large frying pan and heat the two tablespoons oil at medium heat.
7. Add onion and then cook, stir occasionally, until it softens, for 5 minutes.
8. Have heat raised to medium-high, include mushrooms and ½ teaspoon salt and cook, stir occasionally until the mushrooms obtain a golden brown color, for seven to ten minutes.
9. Add wine; and don’t stop cooking until the pan is dry for two minutes.
10. Stir pepper.
11. Use a spoon to place the mushrooms over broccolini.
12. Scatter some Parmesan.
13. Serve warm.
