Description
Celebrate Easter with a selection of vibrant and flavorful side dishes that enhance your festive gathering.
Ingredients
- Fresh Herbs (dill, parsley, tarragon)
- Root Vegetables (carrots, potatoes, parsnips)
- Citrus Fruits (lemons, oranges)
- Cream
- Parmesan Cheese
Instructions
- Peel and quarter about five pounds of Yukon Gold potatoes for mashed potatoes.
- Place them in cold salted water, bring to a boil, and simmer until fork-tender (15-20 minutes).
- Drain well and heat one cup of heavy cream with four minced garlic cloves in another saucepan.
- Combine melted butter with the potatoes before mashing.
- Stir in the cream-garlic mixture, seasoning to taste with salt and pepper.
- Slice one pound of carrots into medallions for honey-glazed carrots.
- Heat a skillet with a tablespoon of butter and sauté the carrots (5 minutes).
- Drizzle a fourth cup of honey and season with salt, cooking until tender (10 minutes).
- Blanch two cups of peas for spring pea and mint salad, then cool under cold running water.
- Combine the peas with chopped mint, lemon juice, and olive oil, seasoning to taste.
- Slice a pound of Brussels sprouts in half, drizzle with olive oil, and roast at 400°F for 20-25 minutes until crispy.
- Shred about four cups of cabbage and carrots for coleslaw.
- Mix mayo, apple cider vinegar, sugar, and seasonings with the veggies and refrigerate for an hour.
Notes
Feel free to experiment with seasonings and ingredients to customize the flavors to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg