A treat to eat

Easter side dishes

STORY AND PHOTOS BY NATALIE FINDLAY

aster weekend is an exciting weekend. The Easter Bunny has sprinkled chocolate eggs around the house and yard. The warmer weather has started moving in, and it’s time for the first big, yummy, family gathering of the year.

Want to spend more time enjoying the weekend and less time slaving over the stove? These quick and easy to prepare sides dishes will not disappoint. E

Sautéed Coleslaw Serves 2

This dish pairs beautifully with corned beef, sausage or ham for an easy, quick, and healthy side dish. It easily doubles and triples to feed a crowd.

2 Tbs (30 mL) olive oil ½ tsp fennel seeds ½ tsp caraway seeds ½ cup (65 g) white onion, peeled and thinly sliced ¼ small savoy cabbage, cored and thinly sliced 1 medium carrot, peeled and grated 1 medium apple, cored and grated ¼ cup (60 mL) vegetable stock 1 Tbs (15 mL) apple cider vinegar ½ tsp salt ¼ tsp pepper 2 sprigs parsley leaves, finely chopped

1. Add oil to a medium sauté pan over medium heat. Add fennel and caraway seeds and toast 1 minute. 2. Add onion and cook 5 minutes. 3. Add cabbage and cook 5 minutes, stirring occasionally. 4. Add carrot, apple, vegetable stock, and apple cider vinegar, let cook 5 minutes.

16 Culinaire | April 2020 5. Season with salt and pepper to taste. Sprinkle with parsley to serve.

Take it into summer: no cooking required. This recipe can translate to a summer coleslaw by replacing the white onion with red onion and removing the vegetable stock. For the dressing, combine the toasted fennel and caraway seeds, olive oil and apple cider vinegar, salt and pepper, along with mayonnaise, and whisk. Add to the thinly sliced cabbage, carrot, apple, red onion and parsley, and mix well.

Sweet Potato Gratin Serves 2

This recipe can be completed with a very sharp chef’s knife, but a mandolin is easiest and produces the best results.

1 Tbs + 2 tsp (25 g) butter, softened 2 cloves garlic, finely chopped 3 sprigs thyme 2 bay leaves ¼ tsp salt ¼ tsp pepper ¼ cup (60 mL) white wine ½ cup (125 mL) cream 4 sage leaves, finely chopped 400 g (2 small) sweet potatoes 50 g cheese, grated

Garnish 1½ Tbs butter, cut into small cubes ¼ cup panko or breadcrumbs 1 green onion, thinly sliced

1. Coat a 15 x 22 cm serving dish (6” x 9”) with 2 tsp softened butter and set aside. 2. Add 1 Tbs butter to a small pot over medium heat. Add garlic, thyme, bay leaves, salt and pepper; cook 3 minutes. 3. Add wine and reduce by half, around 2 minutes. Add cream and simmer 15 minutes. Take off heat and remove thyme and bay leaves. Add sage. 4. Peel sweet potatoes and thinly slice with the mandolin. 5. Layer into dish 1/3 sweet potato, 1/3 cream mixture, and 1/3 cheese, and repeat until all are finished. Cover dish with foil and bake 30 minutes. 6. Remove foil, add breadcrumbs and cubes of butter. Bake another 10–15 minutes or until golden brown. Remove from oven and top with green onions. Note: The sweet potato filling shrinks when it cooks.

Onion Tart Serves 6

This is a great complement to brunch as well as dinner and lunch.

Béchamel Sauce 2 cups (500 mL) milk ½ clove garlic, peeled and crushed 3 sprigs thyme 2 bay leaves 2 sprigs parsley 4 peppercorns ¾ tsp salt 2 Tbs butter 2 Tbs flour

1. In a medium pot, add milk, garlic, thyme, bay leaves, parsley, peppercorns and salt. Simmer 15 minutes. Strain and reserve the milk.

2. Add butter to another medium sized pot over medium heat. Allow the butter to brown then add the flour and whisk to combine. Let the butter and flour mixture cook for 1 minute, whisking constantly (this is so your béchamel sauce doesn’t taste like flour). 3. Slowly add the warm milk to the flour mixture, constantly whisking to create a smooth, thick sauce.

Onion and Mushroom Filling 3 Tbs (45 mL) olive oil 1½ cups (100 g) mixed mushrooms, cleaned and thinly sliced 4 large (1 Kg) white onions, thinly sliced 1 tsp salt 1 Tbs (15 mL) brandy ¼ cup (60 mL) beef stock (can use vegetable stock) 3 Tbs (45 mL) fromage fraîche

Preheat oven to 375º F.

1. Add oil to a deep pot, over medium heat. Add mushrooms and onions and cook for 2 minutes. 2. Cover pot and let cook for 15 minutes, stirring occasionally. 3. Add brandy and stock and cook 5 minutes. Remove from heat. 4. Add the béchamel sauce to the onion and mushroom mixture and combine. Stir in the fromage fraîche. 5. Pour into a 23 cm (9” tart) shell. Bake 25 minutes.

Sautéed Coleslaw

Sweet Potato Gratin