Can vegetables be worthy of a holiday table if they’re not drenched in butter or sauce, studded with marshmallows, or topped with fried onion rings or chow mein noodles? Maybe. Maybe not.
If the vegetable dishes you’ve served or eaten for years at holiday dinners seem more time-worn than time-honored, try something different. But before you break with tradition, consider your diners’ feelings.
Rather than making sweeping changes, go easy. Start small. Instead of banishing beloved childhood favorites from the table, change the way you cook or season a single dish, or add a new one to the table. The following recipes feature flavorful pairings of cool-weather vegetables, simply cooked and tastefully seasoned.
To save time and fuel when steaming two or more vegetables, keep in mind that vegetables with similar cooking times can share the same steaming rack and pan. To avoid overcooking, check each variety for doneness a minute or two before the end of the suggested cooking time. If one variety tests done, remove it from the steamer and let the other(s) finish cooking.
Steamed Brussels sprouts with carrots
Preparation time: 15 minutes
Cooking time: 4 minutes
Yield: 4 servings
*Steaming and simple seasonings complement this pairing of Brussels sprouts and carrots. Select firm, young Brussels sprouts with tightly closed leaves and no sign of yellowing. Wash the sprouts, trim the stem ends and remove any damaged or loose outer leaves. Cut an “X” in the stem end for faster cooking. Choose carrots on the small side, smooth-skinned and crisp. Wash and remove the tops and rootlets. Young carrots won’t need peeling; larger ones may. If you cut the carrots to the size specified below, they will take approximately the same cooking time as the Brussels sprouts. Depending on the size of the steamer and pan, you may need to cook them in batches.
1 pound Brussels sprouts, trimmed
4 carrots, sliced lengthwise into 2-by- 1/2-inch pieces
1/2 teaspoon salt or to taste
Freshly ground pepper
2 teaspoons lemon juice or 2 tablespoons unsalted butter, optional
1. Place a steamer or wire basket in a saucepan with 1-2 inches of water in the bottom; heat to a simmer over high heat. Arrange the sprouts on one half of the steamer and the carrot slices on the other; cover. Cook until vegetables are just tender when pierced with a fork, about 7-10 minutes.
2. Transfer to a serving bowl. Add salt and freshly ground pepper to taste; sprinkle with lemon juice or dot with butter, if desired.
Nutrition information per serving:
75 calories, 7% of calories from fat, 0.6 g fat, 0 g saturated fat, 0 mg cholesterol, 15 g carbohydrates, 3 g protein, 666 mg sodium, 6 g fiber
Leek and turnip puree
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Preparation time: 30 minutes
Cooking time: 40 minutes
Yield: 6 servings
Pureeing unfamiliar vegetables often enhances their appeal. Buy firm, well-shaped leeks with bright green leaves. Trim off the fibrous root end of the leeks and, for this recipe, all but 2 inches of the dark green tops. Split the leeks lengthwise and soak them for several minutes in cold water. Then rinse the leaves under cold running water, separating the layers of the stalk near the root end to remove any remaining dirt or grit. For the turnips, choose smallish, well-shaped ones with smooth skin. Wash them with a brush to remove any dirt. Trim away the taproot and any rootlets. If the skins are thin and tender, they may not need peeling. But if only larger turnips are available, trim both ends closely and peel them. For convenience, this dish can be prepared and stored in the refrigerator for up to three days before serving. Reheat the puree in the top of a double-boiler over low heat to prevent scorching.
2 tablespoons butter or to taste
4 leeks, trimmed, finely chopped
8 small turnips, peeled, chopped
2 cups water
1 teaspoon salt or to taste
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground white pepper
Melt butter in a large saucepan over low heat; add the leeks. Cook, stirring occasionally, until translucent and softened, about 20 minutes. Stir in turnips, water and salt. Cook until tender, about 20 minutes. Drain. Puree vegetables in a food processor or blender until smooth; season with nutmeg and pepper.
Nutrition information per serving:
69 calories, 50% of calories from fat, 4 g fat, 2 g saturated fat, 10 mg cholesterol, 8 g carbohydrates, 1 g protein, 437 mg sodium, 2 g fiber