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What to serve alongside Ottolenghi's Lemon and Eggplant Risotto?

Here is the recipe: http://www.ottolenghi.co...

Just having a casual dinner with a few friends, looking for a few somethings veggie-ish to serve alongside. I have a few ideas from sifting through the recipes in his book "Plenty" (where the risotto recipe can also be found) but thought I would turn to Food52 for any other suggestions. Thanks!

asked by Rachel 7 months ago

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7 answers 348 views
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Nancy

Nancy is a trusted home cook.

added 7 months ago

Roasted whole cauliflower or cauliflower steaks
Some fermented or pickled foods...pŕeserved lemons, giant capers, giardinara (Italian pickle), pickled turnips
Falafel balls or patties
Roasted seasoned chick peas
Rapini (for ideas see a current thread here on the hotline)

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added 7 months ago

I'd want to add some color to the plate, so I'd serve these pomegranate roasted carrots: https://food52.com/recipes...

and I'd adapt this recipe from Gjelina, for cauliflower tossed with garlic confit, parsley and red wine vinegar, roasting broccoli instead.

Another colorful winter option is a salad with round slices of blood oranges and beets, drizzled with a mustardy vinaigrette - colorful and sharp. There's something about beets + oranges that's so perfect in the dead of winter when so little is in season. ;o)

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added 7 months ago

Yes to the color! oranges and beers. Also, oranges onions and olives.
(I was going for protein, sour flavors, green.)

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added 7 months ago

Here's a link to the Gjelina roasted veg + garlic confit recipe. The confit is an extra step that needs to be done in advance, but the active time is de minimis (3 minutes of active time, if you buy peeled garlic) and well worth the effort. You'll have a lot left over, which you'll want to use every day. I'm not kidding. ;o)

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added 7 months ago

Okay, let's try that again. Here's the link to the Gjelina roasted vegetables with garlic confit: https://food52.com/recipes...
People, make this. ;o)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 7 months ago

You could make his hummus as an app or there's this cucumber and poppy seed salad he also has in one of his books thats also really good!

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added 7 months ago

It also calls for white wine. Can I use a dry sherry for this? I kind of figured that a Sauvignon would be more standard, but I know nothing about wine and unfortunately never acquired a taste for drinking it

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