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Delicious Easter Side Dishes

April 15, 2011

Are you responsible for the main course, or has Aunt Carolyn asked you to bring a side? If you have side dish duty this Easter, look no further. I have a few suggestions.


Photograph courtesy Anna Williams

Spring Peas with Dates and Walnuts

Cook Time: 10 minutes Yield: 6 to 8 servings

Ingredients

  • Kosher salt
  • 2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)
  • 1 pound sugar snap peas, trimmed
  • 1/4 pound snow peas, trimmed and thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 medium shallot, thinly sliced
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pitted dates
  • Pinch of cayenne pepper
  • 2 teaspoons walnut oil

Directions

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.

Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook until soft, about 2 minutes. Add the walnuts, dates and cayenne and cook until the nuts are slightly toasted, about 1 more minute.

Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Add 1 teaspoon salt and cook, stirring, until heated through, 3 to 5 minutes. Add the walnut oil and toss. Add more salt to taste.

Photograph by Con Poulos

Scalloped Potatoes with Creme Fraiche

Cook Time: 1 hour 5 minutes Yield: 8 servings

Ingredients

  • 2 cloves garlic, smashed
  • 3 tablespoons unsalted butter
  • 3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled
  • 3 cups half-and-half
  • 1/2 cup creme fraiche
  • 2 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh thyme
  • 1/8 to 1/4 teaspoon ground mace
  • Kosher salt and freshly ground pepper
  • 1/4 cup chopped chives

Directions

Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.

Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.

You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.

Get more  side dish recipes here.

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2 Comments leave one →
  1. April 17, 2011 1:50 pm

    Excellent post thanks for sharing. Food is something I can enjoy all around. If I’m not eating it. I’m reading and looking at pictures about it.

    Rise n Shine Eggs – Breakfast Recipe

  2. March 30, 2012 3:44 am

    Here’s my favorite easter side dish – great with lamb! http://theslowlowdown.com/2012/03/29/fennel-in-cream/

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