All the recipes below use vegetables that are lower in carbs, so these side dishes can easily fit into a healthy eating plan. These vegetables are also in season in my area of the country.
I have tried several cauliflower mash recipes in the past, but did not like them very much. So, I have been experimenting and finally developed a recipe we like a lot. It is important to get as much liquid as possible out of the vegetables to make a good tasting mash.
A few simple additions to green beans makes for a delicious side. Leftovers from the Rutabaga saute make a great hash breakfast with eggs on top.
Hope you enjoy these recipes.
Green Beans With Onions and Mushrooms
1 pound green beans, stems trimmed
8 oz button mushrooms, trimmed and sliced
1 small yellow onion, peeled and sliced
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 large garlic clove, chopped fine
1 tablespoon unsalted butter
Sea salt and fresh ground pepper, to taste
Preheat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil and the sliced onions to pan. Cook them for 5 minutes.
Add the mushrooms and garlic to the pan and continue to cook for another 3 minutes.
Add the greens beans and cook for another 5 minutes or until the green beans are tender. Add the Worcestershire sauce and butter. Cook another 2 minutes.
Taste and adjust seasoning with salt and fresh ground pepper to taste. Remove from the heat and serve.
1 large rutabaga, trimmed and peeled
1 large sweet onion
2 large garlic cloves, minced
1 red bell pepper
3 tablespoons olive oil, divided
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (chili flakes)
Salt, to taste
Dice the rutabaga, onion and peppers, keeping them all about the same size.
Heat 2 tablespoons of olive oil in a large saute pan over medium heat.
Once the pan is hot, add the rutabaga, lower the heat and saute, turning often until the rutabaga is almost tender. This will take about 15 minutes.
Add the remaining oil and the onions, peppers and garlic. Season with salt to taste and add the oregano and red pepper.
Continue cooking until all the vegetables are cooked all the way through. About 10 minutes more.
Baked Cauliflower and Celery Root Casserole
1 celeriac (celery root)
1 head cauliflower, core removed, cut into florets
2 large whole garlic cloves, peeled
3/4 teaspoon salt. divided
2 cups low sodium chicken broth
1 tablespoon butter, diced into small cubes
1/2 cup sour cream
1 tablespoon chopped chives
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Peel the celery root and cut into 1-inch cubes.
Core the cauliflower and cut into florets.
Combine the cauliflower and celery-root pieces in a large saucepan. Add the garlic, broth and ½ teaspoon salt.
Bring to a boil, turn the heat down to a simmer, cover the pan and cook about 15 minutes or until the vegetables are very tender.
Preheat oven to 375 degrees F. Butter an ovenproof casserole dish.
Drain the vegetables very well in a mesh colander and save the broth for another use.
Put the drained vegetables on a clean kitchen towel and squeeze any remaining liquid from the vegetables.
Put the mixture back in the saucepan and mash with a hand-held immersion blender. The mixture should have the consistency of mashed potatoes.
Place the mashed vegetable mixture into the prepared baking dish. Add the sour cream, chives, diced butter, remaining salt and pepper. Mix well and smooth the top.
Sprinkle the top of the casserole with the mozzarella cheese and them the Parmesan.
Bake for 30 minutes or until hot and crusty on the top.