Recipe: Christmas sides

If you feel like trying different sides this Christmas, give these a go. They make an appearance every single year at my family table on Christmas Eve dinner but I don’t think they are very popular on this side of the world (particularly our take on Russian-style salad!).

This year I dry-brined a small turkey following Serious Eats’ Quick and Dirty Guide to Brining Chicken or Turkey. I seasoned it with a Peruvian-style marinade featuring ají panca, garlic, vinegar, spices and brown ale.

The recipes below pair well with turkey, pork and chicken. Enjoy!

Christmas sides

  • Servings: 8
  • Difficulty: easy
  • Print



Ingredients

    Applesauce
  • 5 apples (I used Granny Smith)
  • 1 cup water
  • 1 cinnamon stick
  • 1/4 tsp ground cloves
  • Russian-style salad
  • 2 medium beetroots
  • 2 medium potatoes
  • 2 medium carrots
  • kernels from 1 corn cob
  • 3/4 cup frozen peas
  • 1 avocado
  • 4-5 tbsp mayonnaise (preferably homemade)
  • salt, to taste
  • lettuce, to serve

Directions

  1. Peel, core and cube apples. Place in a pot with the water and cinnamon stick. Bring to a boil, lower heat and simmer for 25-30 minutes.
  2. While the apples are cooking, peel, cube and steam beetroot, potatoes and carrots.
  3. When the vegetables are almost ready, add corn kernels and peas and cook for another 2-3 minutes.
  4. Mix vegetables in a bowl and let cool down.
  5. When the apples are soft and mushy transfer to a food processor or blender, add ground cloves and process to your desired consistency.
  6. When the vegetables are cold, add peeled and cubed avocado and mayonnaise, season with salt, mix well and serve on a lettuce leave.

Leave a Reply