UPDATING SPRING SIDE DISHES-PART II-CARBS

For several weeks now, I’ve been talking about the growing number of vegetables that are available all year and our increasing interest in and acceptance of preparing them in different ways. Ways that are not perhaps traditional, but perfectly presentable for the current season, in this case, spring.

For nearly two years I’ve been touting incorporating the salad into the entrée as well. Though it’s a great option, it’s not one that’s really suitable for an event meal, and spring is loaded with them, nor is it really welcome on a daily basis. For that the customary three-on-a-plate service is preferred.

The problem is that in spring we crave lighter fare, not the hearty, sustaining, mashed and/or densely sauced, starchy dishes we need in winter. Also as I mentioned a few weeks ago, bathing suit time is coming and we want to avoid foods that add pounds. We can manage the meat and fiber content but what can replace the carbohydrates which are the third element on the standard dinner plate?

The answer is that we rely on the usual carbs; we just choose and treat them differently. We pick small new potatoes with paper-thin jackets, not large bakers, and pair them with low-cal vegetables in recipes. We turn to delicate pasta shapes with lighter sauces and change the rice from bedding into a side filled with healthy ingredients. We can also serve vegetables such as carrots and shallots, which are actually seasonal now, but available all year, as separate carbohydrate sides.

The result is a selection of options, a few listed below, that are less calorie laden than their winter counterparts, yet just as satisfying. Moreover, they represent a welcome change and for the person who enjoys cooking, a fun challenge. There’s a plus in it for everyone.

RECIPES

Carrots Vichy:

Serves 6- From day by Day Cooking by Mary Berry
1 ½ lb. baby carrots
2 Tbs. butter
11/2 tsp. sugar
Salt & pepper
1 1/3 cups water
Parsley for garnish
Place everything in an ovenproof casserole with a tight lid or seal with foil. Bake in a preheated 350 deg. oven 1 ½ hrs. , until carrots are tender. Serve with the cooking liquid but drain a bit if they appear too wet. Garnish with parsley.

Carrots Françoise:

Serves 2- Adapted from Weight Watchers Favorite Recipes
½ lb. carrots in julienne
1 garlic clove – minced
1 Tbs. Lemon juice
1 tsp. oil
1 tsp. Dijon Mustard
Combine last 3 ingredients in a jar and shake well to blend. Boil carrots in a skillet until just tender. Drain and stir in garlic, toss to mix, over medium heat about 1 min. Add the other ingredients, coat carrots and remove from heat. Serve warm, at room temperature or chill.

Caramelized Shallots:

Serves 4-5
1 ¼ lb. shallots or pearl onions-skinned but root end left on
¼ cup butter
1 Tbs. sugar
2 Tbs. wine-red or white-Madeira or port acceptable
2/3 cup water
Salt and pepper
Slowly sauté the shallots in the butter in a single layer over medium-low heat until golden. Sprinkle with the sugar and cook, turning the shallots, until it caramelizes. Add the wine, bring to a simmer for 5 min. then add the water and seasonings. Cover and cook 5 min. Uncover and cook until the liquid evaporates. Adjust seasonings and serve hot.

Quick Potato-Mushroom Casserole:

Serves 4- From day by Day Cooking by Mary Berry
(1) 20 oz. can whole new potatoes-drained
1 ½ cups button mushrooms-stems on-the smaller the better-halved if large
2 cups milk
2 Tbs. butter-melted
1/3 cup flour
Salt & pepper
Melt the butter and toss the mushrooms in it for about 3 min. Stir in the flour until smooth, add the milk and seasonings and cook for 2 min. until sauce starts to thicken. Add the potatoes and cook 5 min. until sauce is thick and contents are heated through. Serve at once garnished with chopped parsley.

New Potatoes and Summer Squashes in Sour Cream Dill Sauce:

Serves 4-6-From Three & Four Ingredient by Jenny White and Joanna Farrow
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1 lb. baby new potatoes
½ cup + to taste fresh dill and chives finely chopped
1 ½ cups sour cream or Greek yogurt
Salt and pepper
Leave jackets on potatoes and cut only if large. Cut squash in slices equal to potatoes’ size. In a wide shallow pan, boil the potatoes until almost tender, add the squash and cook until crisp tender. Drain, return to pan and stir in the herbs. Off heat stir in the sour cream or yogurt. Return to heat and gently warm through. Season to taste and serve.

Pasta with Parsley Garlic Sauce:

Serves 6-Adapted from Recipes 1-2-3 by Rosanne Gold
¼ cup garlic oil
2 large bunches flat-leafed parsley
9 oz. pasta of choice
Salt and freshly ground pepper
Ice water
Chill oil in the freezer for at least 2 hrs. Trim heavy stems from parsley and blanch in boiling salted water for 1 min. rinse in cold water, drain and chop. Blend with ¼ cup ice water until finely chopped; still blending, add oil by the teaspoon, along with salt to taste and enough extra water to make a smooth paste. Cook pasta of choice until al dente, drain, add sauce and serve. Serving tip: If using long strand pasta, twirl sauced strands around a 2-tined serving fork to make individual mounds for each plate.

Couscous with Fruits and Almonds:

Serves 4
1 Tbs. + 1 tsp. butter
½ oz. slivered almonds
3 prunes- slivered
4 dried apricots-slivered
2Tbs.raisins
2 tsp. honey
Salt and pepper
1 box couscous-flavor of choice + water as directed on box
Melt butter in a saucepan and sauté nuts and fruits until almonds are golden, about 3 min. Stir in remaining ingredients and follow directions on the box. Fluff with a fork before serving. Excellent with poultry.
* This recipe can also be made with rice. See directions below

Turmeric Rice:

Serves 4
4 scallions
1 Tbs. butter
1 ½ cups rice
3 cups water
½ cup raisins
¼ tsp. turmeric
1 tsp. beef bouillon granules
Fresh parsley for garnish
Saute the scallions in the butter until crisp-tender, add the rice and cook, tossing until golden. About 2 min. Add everything else but the raisins and parsley, cover bring to a boil, reduce heat and cook for 15 min. Remove from heat, stir in raisins, and let stand for 10 min. Serve garnished with parsley.

Herbed Rice:

Serves 4
1 cup long grain rice
2 ¼ cups water
2 tsp. butter
1/3 cup sliced scallions
¼ cup EACH chopped fresh dill, parsley, cilantro
Salt & pepper
In a large saucepan, bring the water , with a pinch of salt, to a boil, add the rest of the ingredients, cover, reduce heat and cook for 20 min. Remove from heat, season to taste, and let stand, covered, for 5 min. fluff with a fork and garnish with a reserved bit of any of the above herbs.