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Jun 2, 2013 08:01 AM

Everyday side dishes

Sometimes I get stuck in a side dish rut. Roasted potatoes and asparagus, or brown rice and steamed broccoli and cauliflower. (okay, yes there are more, but this is how I feel right now)

Last night I made patatas bravas for along side my chicken, it was awesome. Now I need more inspirations for my side dishes.

What is your favourite everyday side vegetable and starch?

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  1. Sweet corn and poblanos in lard.

    Plain rice. Differnt types for different mains.

    2 Replies

      Love to know more about the sweet corn and poblanos?

      1. re: cleopatra999

        Tis the season. 10 ears $3. Gently cook poblanos in lard. Cut kernels from the cob into lard. Season with fine salt. Scrap corn milk from the cobs just before serving.

        Yes, you can substitute butter, cream, bacon fat. But then you have a different dish that is not my current go to. As you requested.

    2. It's spring, so I have once more begun buying up big bags of summer squash, onions, red, yellow and orange peppers to coat with EVOO and grill Great hot, cold as side dish or in an omelet with or without cheese or on a sandwich wrap, cold.

      Kind of like a grilled ratatouille, sans tomato, which you could add.

      This salad, beautiful and delicious, I add a bit of cumin:

      This is my favorite winter side:

      I substitute lower carb stuff for the potatoes; works great with rutabaga, turnips or celery root.

      A quick and easy one is to take cauli florets and fill a buttered 8x8 glass dish, add a bit of heavy cream, cover it with 5-8 oz of shredded gruyere or cheddar or both, use some s and p and bake at 400 or 425 until tender, bubbling and a bit browned.

      I love quick saute of sugar snap peas in toasted sesame oil, sprinkled with black sesame seeds and smoked salt.

      6 Replies
      1. re: mcf

        I love celery root but have only had it in soup, do you have a recipe for using it as a side dish?

        1. re: cleopatra999

          Yes, I use it to replace the sweet potatoes and yukon golds in that gratin recipe. :-)

          Alternatively, peel, cut it up, boil then puree it, use butter, cream, s and p.

          1. re: mcf

            Oh duh, I didn't clue in to putting it with the gratin recipe. Have you tried it any other ways?

          2. re: cleopatra999

            Sliced and raw in a remolade sauce is quite a nice side or salad.

            1. re: cleopatra999

              French: Celery Root Remoulade

              Haven't had it but have heard that it's good.

          3. This one is a favorite... I do with green beans also:

            Also in the summer I do this one a lot: I usually just do in half circles instead of match sticks.

            Also in summer, lots of grilled veggies but there's not much about those... just brush with some olive oil, s&p.

            I don't cook a lot of starches... usually just rice or mashed potatoes, depending on what the main is.

            1. Have expanded our starch world to include things like barley, bulgur, couscous, etc. we make vegetable broth regularly and often use it instead of water to cook grains. Love Mexican street corn in the summer. I like the pairing of saffron rice with snow peas stir fried in butter and oyster sauce. Any of the drier starches is good paired with roasted tomatoes. I like to take quartered root vegetables, toss in olive oil, salt and pepper, and herbs d Provence, roast,about fifteen minutes before done tossing in onions or leeks, and about five minutes before done toss in diced tomatoes.

              1. Summer squash cooked in butter with basil.