Cuisine: Vegetarian

Potato au Gratin with Leeks and Turnip

  Potato and Turnip au Gratin with Leeks 1 cup whole milk 1 cup heavy cream 3 large cloves garlic (minced) Salt and freshly ground black pepper 2 tbsp butter (divided) 3 leeks (white section only) (thoroughly washed and thinly sliced) 1 pound Russet potatoes (peeled and thinly sliced) 1 pound turnips (peeled and thinly […]

Parsnip-Carrot Bisque

  Parsnip-Carrot Bisque 2 small potatoes 3 parsnips 3 carrots, 1 tbsp vegetable oil 1 bunch green onions, (chopped) 1-inch piece fresh ginger (peeled and grated) 1 tsp ground coriander 1 (13½-ounce) can coconut milk A pinch of nutmeg (plus more for garnish) Salt and freshly ground black pepper Peel the potatoes, parsnips, and carrots […]

Garlic Spinach

This is a decidedly robust—but delicious—side dish, with lots of fresh garlic and succulent spinach. After consuming it, don’t have a job interview or plan to meet the Queen of England the next day. Feel free to adjust the amount of garlic to your personal preference! Garlic Spinach 1 tbsp olive oil 3 to 8 […]

Glazed Pearl Onions

These sweet, tangy red pearl onions in a red-wine vinegar and honey glaze are a great side dish for Thanksgiving. Glazed Pearl Onions 1 cup red pearl onions 1 tsp honey 2 tbsp red wine vinegar 1 tbsp olive oil This is the easiest way to peel pearl onions: Bring a pot of water to […]

Vegetable Fritters

Vegetable fritters are an innovative way to use up any leftovers from Christmas dinner. Whether you have carrots, turnips, butternut squash, or broccoli, they can all be easily converted into fritters with a beaten egg and some flour. The leftover mashed potatoes act as a binder to hold the cakes together. Feel free to add […]

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