A bit on the side: VEGGIES

This is an ever-expanding list of fab, easy veggie side dishes. All these sides are linked to within recipe posts. All recipes serve 4.

parmesan mashed potatoesCreamy parmesan mashed potatoes
1 kilo (2 lb) peeled, chopped, mashing potatoes (desiree, sebago, spunta, idaho or coliban)
1 garlic clove, crushed
1 tablespoon (15g/½ oz) butter, chopped
100ml (3½ fl oz) milk, plus extra if required
½ cup (50g) finely grated parmesan
Salt and freshly ground black pepper

Place potatoes in a saucepan and cover with water. Bring to the boil, and simmer for 15–20 minutes, until soft. Drain and return potatoes to pan. Add garlic, butter, milk, parmesan, salt and pepper and mash well.

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Green beans with toasted walnutsGreen beans with toasted pine nuts
600g (1¼ lb) fresh green beans, trimmed
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
¼ cup (30g) pine nuts, toasted
Salt and freshly ground black pepper

Steam beans for 3 minutes. Refresh under cold water and drain. Pat dry with a clean tea towel. Place beans in a bowl. Mix olive oil and lemon juice together and pour over beans. Add pine nuts and mix well. Season. Serve immediately; or allow to cool and serve as a salad.

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Korokke (Japanese potato croquettes)Korokke (Japanese potato croquettes)
Full quantity creamy parmesan mashed potatoes (recipe above)
½ cup frozen peas, defrosted
1 egg, lightly beaten
1 cup panko breadcrumbs
1 cup vegetable oil for shallow frying

Place mashed potatoes and peas in a large bowl. Mix thoroughly.
 Shape into about 24 balls. Dip into beaten egg; then lightly roll in breadcrumbs. Refrigerate until required.
 Heat oil in a deep frypan. Cook korokke in two batches, flattening slightly with a spatula, until crisp and golden.

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Pan-fried kipflersPan-fried kipfler potatoes
1 kilo (2 lb) kipfler potatoes, scrubbed, sliced
¼ cup olive oil
1 teaspoon sweet Hungarian paprika powder
Sea salt, to serve

Place potatoes in a saucepan and cover with water. Bring to the boil, and simmer for 5 minutes, until just tender. Drain and return potatoes to the dry pan. Shake pan over medium heat to roughen and dry the potatoes. Heat oil in a large, non-stick frypan. Add potato slices and fry until golden, tossing occasionally, for 10–15 minutes. Sprinkle with paprika and salt.

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Roasted carrotsRoasted pumpkin and baby carrots with cumin
500g (1 lb) butternut pumpkin, cut into chunks
500g (1 lb) baby carrots, peeled, stalks trimmed
1 teaspoon ground cumin (or cumin seeds)
1–2 tablespoons olive oil
Salt and freshly ground black pepper

Preheat oven to 180°C (350ºF). Toss pumpkin and carrots in cumin and olive oil. Season. Place on a baking tray (or in a baking dish) lined with baking paper. Roast for about 35–40 minutes, turning occasionally. Voila!