Side Dishes Worthy of Starring Roles

Lisa Messinger
Wed, 31 Dec 2014 21:00:00 -0800
Lifestyle

"The Big Book of Sides" by Rick Rodgers (Ballantine, $30).

If you are one of the millions who have digested Rick Rodgers' advice over the years in his bestselling "Thanksgiving 101," you already know he's a master of trimmings. His "The Big Book of Sides" further proves that times more than 400.

This definitive guide includes more than 450 recipes for vegetables, grains, salads, breads and sauces, and Rodgers asks the perennially pertinent questions, such as, "After all, what is a burger without fries? Or barbecue without coleslaw, baked beans, or macaroni and cheese (or all three)?"
Updated: Thu Jan 01, 2015

"The Big Book of Sides" by Rick Rodgers (Ballantine, $30).

If you are one of the millions who have digested Rick Rodgers' advice over the years in his bestselling "Thanksgiving 101," you already know he's a master of trimmings. His "The Big Book of Sides" further proves that times more than 400.

This definitive guide includes more than 450 recipes for vegetables, grains, salads, breads and sauces, and Rodgers asks the perennially pertinent questions, such as, "After all, what is a burger without fries? Or barbecue without coleslaw, baked beans, or macaroni and cheese (or all three)?"

Rodgers, who has written more than 40 cookbooks, admits that it's easy to "draw a blank" when it comes to thinking of innovative side dishes beyond the aforementioned hit parade or the traditional favorites that accompany Thanksgiving.

That will never again be a challenge if "The Big Book of Sides" is in your kitchen library.

Although a burger and fries probably will never be passe, his parsnip oven fries with lemon-pepper salt (which he advises is excellent with red meats, poultry, sausage or salmon) gives it a tasty, easy and healthful run for its money.

In a book this comprehensive, there is almost always room for further experimentation and creativity, such as then trying Rodgers' garbanzo flour fries with aioli that he notes are outstanding with burgers, roast lamb or chops, roast chicken or salmon, or his roasted parsnip and pear puree served with roasts, chops or duck.

It's helpful too, that in addition to categories, such as vegetables, salads and breads, Rodgers further delineates his treasure trove into classifications such as weeknight suppers, vegetarian, holidays, good buffet choices and dinner party "secret weapons."

PARSNIP OVEN FRIES WITH LEMON-PEPPER SALT

2 pounds large, wide parsnips, peeled

2 tablespoons olive oil

Finely grated zest of 1 lemon

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Yields 4 to 6 servings.

Position a rack in the center of the oven and preheat oven to 425 F.

Cut the parsnips into thick sticks about 3 inches long and 3/4 inch square. Spread the parsnips on a large, rimmed baking sheet. Drizzle and toss them with the oil to coat.

Roast until the parsnips can be easily released from the baking sheet with a metal spatula, about 20 minutes. Flip them over and continue roasting until they are golden brown and tender, 15 to 20 minutes longer.

In a small bowl, use your fingertips to rub the lemon zest, salt and pepper together until well combined. Sprinkle the lemon zest mixture over the parsnips and serve hot.

Good served with roasted red meats and poultry, sausages or salmon fillets.

MAPLE-BALSAMIC VINAIGRETTE

2 tablespoons balsamic vinegar

1 tablespoon maple syrup, preferably Grade A Dark

1/4 teaspoon pure maple extract (optional)

1/2 teaspoon kosher salt

1/4 teaspoon red hot pepper sauce

2/3 cup olive oil (not extra-virgin)

Yields about 1 cup.

In a medium bowl, whisk together the vinegar, maple syrup and maple extract, if using, with the salt and hot pepper sauce to dissolve the salt. Gradually whisk in the oil. (The dressing can be refrigerated in a covered container for up to 3 days. Whisk it well before using.)

Good served over tender greens.