What is a good vegetable recipe to go with prime rib, popovers, and potatoes au gratin? Broccolini? Spinach? Thoughts???

  • Posted by: Bek
  • December 22, 2011


lower5thcook December 22, 2011
I'm basically doing the same menu as you for Christmas. It's tempting to do creamed spinach or something rich but with all that richness on the table to we need something refreshing. I find that blanching some rabe in well salted water and then sautéing it with garlic, olive oil, salt, and a few pinche of red pepper flakes is a real winner.
sexyLAMBCHOPx December 22, 2011
That's a meal after my own heart. I'm a huge spinach lover and think sauteed with EVOO and garlic & a grating of nutmeg or a pinch of red pepper would be wonderful. However, this site alone has made me a full fledge Kale lover - who knew?
This one is great! http://www.food52.com/recipes/14246_kale_with_pancetta_cream_and_toasted_rosemary_walnuts
bigpan December 22, 2011
For eye appeal on the go with your favorite green veg. Asparagus sautéed with olive oil, garlic(hint of) and lemon rind; sliced Brussels sprouts with bacon bits; broccoli with almond slices; spinach; or get exotic and sauté some bok choy or suey choy with strips of red pepper. And horseradish, of course.
Patty C. December 22, 2011
Alton Brown has a Brussel Sprout with Bacon & Blue Cheese recipe. It's wonderful!
Here's the link : http://www.foodnetwork.com/recipes/alton-brown/brussels-sprouts-with-bacon-and-cheese-recipe/index.html
I do omit the apples.
ChefJune December 22, 2011
I served Prime Rib and the RICHEST potato gratin ever last Christmas. I chose sauteed spinach for a green vegetable. Pretty on the plate, and with a dose of fresh lemon juice, a welcome counterpoint to the richness of the other dishes.
susan G. December 22, 2011
For questions like this, think about the colors. For your menu, with tones of brown and tan, greens/reds/orange would look right and automatically give you nutritional goodies. Also consider that these items have plenty of fat and starch, so go light for balance. In addition to a cooked vegetable, think about salad for texture contrast.
inpatskitchen December 22, 2011
I'm doing beef tenderloin and even though out of season am roasting asparagus with olive oil, salt and pepper. I'm hoping to find both green and white! For some reason it's one vegetable most of my family loves.
elisebuck December 22, 2011
Oven roasted cauliflower!
AntoniaJames December 22, 2011
I'm making Lizthechef's Spinach Gratin, http://www.food52.com/recipes/3597_spinach_gratin ,
to go with my prime rib, etc. (though I'm roasting potatoes, etc.) Brussels sprouts, halved and roasted at a high heat with a bit of olive oil and salt, would also be a good choice. ;o)
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