
By Lucy Cohen Blatter
lucy.blatter@am-ny.com
While cranberry sauce and stuffing are sure-fire hits on Thanksgiving, there are other simple side dishes that can turn a traditional meal into a sensational one. In the revised tenth anniversary edition of Mark Bittman’s “How to Cook Everything,” the New York Times columnist provides a list of “28 Crowd Pleasing Thanksgiving Side Dishes You May Not Have Considered.” Here, two unusual sides that are as easy as they are delicious.
CARROT SALAD WITH CUMIN
1 ½ pounds carrots, grated
Juice of 2 oranges
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin, or more to taste
Salt and freshly ground black pepper
1. Use the julienne disk of a food processor to cut the carrots into the fine shreds or cut into 1/8-inch slices.
2. Whisk together the juices, olive oil, and cumin; sprinkle with salt and pepper and pour the dressing over the carrots. Toss, taste and adjust the seasoning, and serve.
ALTERNATIVES
Beet salad with cumin: Cook the beets, peel, and slice. Substitute 1 clove garlic, minced, with the orange juice.
Whole baby carrot salad with cumin: Substitute 1 ½ pounds whole baby carrots for the grated carrots. Skip step 1. Trim the green tops and halve the carrots if they are on the big side (longer than 4 inches); steam or boil the carrots until barely tender (you want a bit of crunch here), then shock and pat dry. Proceed with the recipe.
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