As you probably know by now, I aim to be a weekday vegetarian for environmental reasons. In winter, in Canberra, this can be very difficult to achieve without gaining a large amount of pasta weight. So for the last year I’ve been experimenting with delicious sides that are filling warm and full of vegetables (only vegetables). So here are my favourite two winter vegetable sides that will leave you with a sunny disposition.
Crown of Corn
It’s more of a mane than a crown, but either way this is a very dramatic way to serve your corn.
What you need:
4 Corns with husk
4 tablespoons Mayonnaise (I use Kewpie)
4 tablespoons of grated parmesan
Coriander for garnish
Optional powdered chilli
Let’s do this:
1. BBQ the corn in their husk, if it’s too chilly to be outside, you can grill them. Both ways should take about 30 minutes and the corns will need to be turned to ensure even cooking. (watch out for husk catching alight in the grill, make sure it’s nice and tucked in).
2. Once the corn is cooked, you can often tell by the aroma or by poking a kernel with a knife, pull the husk back to form the main.
3. Place the corn on a serving platter ready to go and layer with mayonnaise first – you may need to spread this if it’s not gooey and melty type of mayonnaise, then add a tablespoon of cheese to each cob, before fluttering with coriander leaves.
4. If using chilli powder a minimalist dusting over the top should pack a bit of a punch.
I love this dish with the world’s best mushroom burgers or a Mexican feast.
This recipe makes for 4 as a side. Priced at the most expensive pricing from the two major Australian supermarkets as at 4 September 2017 it will cost $2.80 a serve or $11.20 (because they rip you off on corn – go to your green grocer AND with mayo to spare… to linger wistfully in your fridge) for the corn, mayo, and coriander with the cheese considered pantry staples.
Roasted Vinegar Glaze Carrots with yoghurt
I never liked cooked carrots very much, but I was enamoured with Dutch/heirloom/small carrots when I started going to the markets many moons ago. Then I let the go limp, cue this life saving recipes invention!
What you need:
A bunch of heirloom carrots
1 tsp of vinegar glaze (1 tbs of vinegar with 1 tsp of honey would substitute well)
3 tbs olive oil
3 heaped tablespoons of Greek yoghurt or labne
1 tsp of cumin powder
Salt and pepper for seasoning
Let’s do this:
1. Preheat oven to 180 Celsius
2. After removing most of the carrot hair aka leaves, coat the carrots in the vinegar glaze and olive oil.
3. Sprinkle salt and pepper to taste
4. Cook in oven for at least 40 minutes – real talk: I always forget about the carrots, and as long as I remember before they burn I think it’s better for it, so the longer the better!
5. Once carrots are ready to serve in a small bowl whirl the cumin powder through the yoghurt as a dressing/dipping sauce. If you forgot to salt your carrots you can pop a sprinkle of salt in the yoghurt – but not too much!
This dish is great addition to a roast dinner including the Lebanese Roast Chicken
This recipe makes for 4 as a side. Priced at the most expensive pricing from the two major Australian supermarkets as at 4 September 2017 it will cost $1.43 a serve or $5.70 for the carrots and yoghurt with the oil, vinegar and cumin considered pantry staples.
There you have it, so easy ways to ensure you continue to eat vegetables throughout winter. Let me know how you go with the recipes!