The times when only potatoes or pasta were served with meat or fish are in the distant past - today the chefs offer to go beyond what was proposed and use a wide variety of ingredients as a side dish, ranging from artichokes to spinach. We are sharing a selection of simple and unusual recipes that will complement the main course and reveal its taste in a new way.
Artichoke cream
Ingredients
- Artichokes 2 pcs.
- Fresh parsley
- Olive oil 3-4 tbsp l.
- Garlic 1 clove
- Lemon 1 pc.
- Dry white wine 150 ml
- Salt
- Pepper
Cooking method
Peel the artichokes, cut into slices and put them in water with the addition of lemon juice for a few minutes. Heat olive oil in a deep frying pan, add garlic (the clove must be peeled, but not cut), fry for a couple of minutes. Next, send chopped parsley and artichokes to the pan, pour in white wine. Simmer until the artichokes are cooked; if necessary, add warm water or vegetable broth.
When the artichokes are ready, you need to send the mixture into the mixer bowl and beat until creamy, after removing the clove of garlic. Then I will return the mass to the pan, add a little olive oil and simmer for a few more minutes.
Zucchini spaghetti
Ingredients
- Zucchini 2 pcs.
- Cherry tomatoes 8 pcs.
- Olive oil
- Dried basil
- Pepper
- Salt
Cooking method
Wash and dry the zucchini, trim off the ends and grate in long strips (you can also use a vegetable peeler, food processor, or any other device you can use to cut vegetables into long strips). Then send the zucchini spaghetti to a preheated frying pan with olive oil, season with salt and pepper to taste and fry for about three minutes over medium heat. At the end add the tomatoes cut in two, add a little basil and simmer for a few more minutes.
Pumpkin puree
Ingredients
- Pumpkin 1 pc.
- Cream 20% 100 ml
- Butter 50 g
- Salt
- Pepper
Cooking method
Wash the pumpkin, remove the seeds, cut the pulp into small pieces and send them to the pot with water. Boil until tender, drain the water and transfer the pumpkin to the mixer bowl. Add butter and cream, pepper and salt to taste, beat until smooth. The puree can be served with sprigs of fresh herbs and a drop of olive oil.
Creamy spinach
Ingredients
- Spinach 500 g
- Cream 20% 60 ml
- Olive oil 3 tbsp l.
- Cherry tomatoes 6 pcs.
- Nutmeg
- Pepper
- Salt
Cooking method
Rinse the spinach, dry it, chop it coarsely and send it to a preheated pan with the addition of olive oil. Then add the tomatoes to the pan, fry for about 3-4 minutes, then pour in the cream, add salt, pepper and nutmeg. Simmer for a few more minutes and remove from heat (see also: What to cook with spinach: 4 win-win recipes).
Green beans in garlic-lemon sauce
Ingredients
-
Green beans 500 g
- Garlic 3 cloves
- Lemon 1 pc.
- Parsley 1 bunch
- Olive oil 3-4 tbsp l.
- Pine nuts 10 g
- Pepper
- Salt
Cooking method
Roast pine nuts in a dry frying pan, remove from heat and leave in a bowl. Finely chop the garlic, fry in olive oil until golden brown, then add chopped parsley and the juice of half a lemon to it. Send the beans to a pot of water, let it boil and cook for about five minutes, then drain in a colander and pour over with ice water.
Then put the beans in a skillet with the dressing and fry the vegetable mixture for 1-2 minutes over high heat. Serve with pine nuts.
Celery puree
Ingredients
- Celery root 1 pc.
- Garlic 2 cloves
- Potatoes 1 pc.
- Milk 200 ml
- Butter 50 g
- Pepper
- Salt
Cooking method
Rinse celery root and potatoes, peel and cut into large wedges. Send the ingredients to the pan, add garlic, milk, salt and pepper there. Cook for about twenty minutes on low heat, then drain the milk into a separate container. Punch the vegetables in a blender, after adding butter and a little milk in which the vegetables were cooked - it must be added gradually, adjusting the consistency of the puree, it should be homogeneous, but not liquid.
Photo: Getty Images
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