three on the side

perfecting the "done before they arrive" party- a work in progress

Categories: Veggies and Sides, Dinner Party, Posted on May 27, 2013 by Sandy Bergsten

In our family the birthday boy (or girl) chooses the menu. So it was only fitting that I serve up three of my husband’s favorite sides along his celebratory strip steak. Not only is this trio a treat for taste buds its also a delight for the eyes with their bright colors and complimentary textures. The best part- all can be made and prepped ahead of time. So when you throw the steaks on the grill all you need to do is gently reheat these veggies and you’re ready to go.

First up pureed carrots.

pureed carrots

Peeled baby carrots make fast work out of this side. Place carrots in a microwave safe dish. Fill with one inch of water. Cover and steam on high power in the microwave for 5-8 minutes until fork-tender (check water level occasionally and add more as needed).

pureed carrots

Drain and return to the empty dish. Add the butter, pinch of salt and two generous grinds from a pepper mill.

pureed carrots

Puree coarsely with a hand blender.

pureed carrots

The carrots can be made earlier in the day, cool to room temp, cover and refrigerate. Re-heat gently in microwave on 50% power.

pureed cauliflower

Pureed cauliflower swaps out typical whipped potatoes. After one taste you might never go back to that standby starch.

pureed cauliflower  

Place the cauliflower flowerets in a saucepan. Add chicken broth to cover. Bring to a boil and simmer until tender, about 15 minutes.

pureed cauliflower

Drain thoroughly, Reserving ½ cup of the cooking liquid.

pureed cauliflower

Place the cauliflower in a microwave-safe dish. Add the butter and puree carefully with a hand blender until almost smooth. Add some of the reserved cooking liquid a couple tablespoons at a time if necessary.

pureed cauliflower

The cauliflower puree can be made earlier in the day, cool to room temp, cover and refrigerate. Re-heat gently in microwave on 50% power.

sautéed spinach

Sautéed spinach with garlic rounds out this threesome. In a large skillet heat 1 tsp olive oil over medium-high heat. Sauté the spinach and garlic until just wilted.

sautéed spinach

Remove from pan and place on a platter to cool. Once completely cool, cover and refrigerate.

sautéed spinach

Right before serving heat one teaspoon of olive oil in a large skillet over medium-high heat. Sauté the wilted spinach (being careful to not include any liquid that the spinach might have thrown off) for a minute, tossing frequently.

Meanwhile separately re-warm the carrot and cauliflower purees in the microwave on 50% power, stirring occasionally.

pureed carrots, cauliflower and sautéed spinach

Serve using a large tablespoon. Place two spoonfuls of carrots near the bottom of each plate. In the center place one spoonful of pureed cauliflower.

pureed carrots, cauliflower and sautéed spinach

Finish with a base of sautéed spinach and garlic.

When made ahead these three come together in the time it takes to blow out birthday candles.

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