One of my big pet peeves is side vegetables. They tend to be rather bland, even in restaurants, almost an afterthought. I like a tasty vegetable that doesn't have to be the unhealthy kind served at Thanksgiving.
So on this thread, I'll be adding some of my favorite vegetable recipes, maybe even some soups; I've gotten pretty good at homemade soups. Classics like beef barley and Yankee bean as well as throw togethers like lentil and bean soups. Soups are where I use a lot of homemade stocks, any leftover stock freezes well. But I find the best soups are what you have leftover in the fridge and throw in to the pot, like that last bit of celery before it goes limp, that little bit of pasta left in the box, that knob of garlic that's been whittled down to a couple of cloves, etc. Soup is free wheeling, which I like. Plus, like stock, most freeze well (except for clam chowdah/cream soups).
But for now, I'll stick with vegetables. One of my favorite vegetables is Brussels sprouts, hated by kids into adulthood everywhere. I now know why. Brussels sprouts is one of those vegetables that simply cannot be good any other way than fresh. Some veggies are fine to great frozen, like corn, peas and chopped spinach. But some, as in my dear Brussels sprouts, are simply inedible frozen. And forget about canned. We're not going there. (Except for canned beans in a pinch, properly rinsed.)
So, the first veggie recipe is a side dish I stole from a Methodist church cookbook. It has booze in it, so go figure. 4 ingredients, and it is a very elegant side dish for those special dinners; it looks pretty on the plate, too, with great color. It's quick to cook, with all the work in the prep, like Chinese stir-fry.
Carrot & Celery Sticks
1 cup carrot sticks
1 cup celery sticks
1 TBS butter
1 TBS Grand Marnier
To prepare carrot and celery sticks, peel carrots and trim celery. Measure a 2-inch long piece of celery to use as a guide. Cut celery and carrots into 2 inch long pieces. Cut pieces into approximately 1/4 inch “matchsticks.” (Can be done ahead of time to this point and stored, covered, in fridge.)
Heat a non-stick skillet. Once hot, add butter. Swirl to melt. Then add carrot and celery sticks. Add Grand Marnier. Stirring constantly over high heat, cook about 2 to 3 minutes, until the liquid is pretty much evaporated. The carrots and celery should still be very al dente, but with the raw edge taken off, coupled with a hint of orange. (You can cook them a little longer, but be careful as they are so thin, they cook quicker than you think; they should not be a soft mush.)
Serve immediately as a side dish.
Serves 4.
Like I said, simple, quick and elegant, both in looks and taste. Always a hit when I've served it. And it's funny, but I've never added salt or pepper to this. Goes great with roasted meats like chicken, beef roasts, stuffed veal, etc. I also use the Grand Marnier in cheesecake, so it does serve a purpose other than just imbibing.