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!
- 5 apples I used Granny Smith
- 1 cup water
- 1 cinnamon stick
- 1/4 tsp ground cloves
- 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
- 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.
- While the apples are cooking, peel, cube and steam beetroot, potatoes and carrots.
- When the vegetables are almost ready, add corn kernels and peas and cook for another 2-3 minutes.
- Mix vegetables in a bowl and let cool down.
- When the apples are soft and mushy transfer to a food processor or blender, add ground cloves and process to your desired consistency.
- When the vegetables are cold, add peeled and cubed avocado and mayonnaise, season with salt, mix well and serve on a lettuce leave.