Features
by Genevieve Halbert
published on 18 November 2020
Whether you’re sticking with the traditional turkey, switching to a different joint of meat, or going vegetarian this Christmas, it’s the side dishes that will elevate your mealfrom a standard roast dinner to a festive feast. Our go-to guy for extra-special sides is Yotam Ottolenghi; Ottolenghi knows exactly how to bring out the best in every vegetable, and how to expertly pair ingredientsto enhance and intensify their flavour. Scroll on to check out some of our favourite Ottolenghi side dishes for Christmas feasting, including not one but three flavour-packed brussels sprout recipes!
The Ottolenghi Test Kitchen’s Herby Cabbage and Potato Gratin with Gruyère and Ricotta
by The Ottolenghi Test Kitchen Team
from OTK: Shelf Love
Cabbage gets the Ottolenghi treatment in this herby, citrussy gratin with layers of gruyère, ricotta and potato.
Yotam Ottolenghi’s Sweet and Sour Sprouts with Chestnuts and Grapes
by Yotam Ottolenghi, Ixta Belfrage
from Ottolenghi FLAVOUR
This vibrantdish combines roasted sprouts, chestnuts, red grapes, and shallots,soaked in a mouthwatering mixture of Shaoxing rice wine, soy sauce, rice vinegar, and maple syrup for a perfectly balanced sweet and sour flavour. Brussels sprouts will never be the same again.
Ottolenghi’s Fondant Swede Gratin
by Yotam Ottolenghi, Ramael Scully
from NOPI: The Cookbook
A truly luxurious side dish, which would work equally well as a vegetarian centrepiece, this Fondant Swede Gratin is made with butter, double cream, and Caerphilly cheese – needless to say, we firmly believe in going all out for Christmas!
Ottolenghi’s Roasted Baby Carrots with Harissa and Pomegranate
by Yotam Ottolenghi
from Simple
Roasting carrots brings out their natural sweetness, which is ramped up in this recipe by the addition of honey, and offset by spicy rose harissa and juicy pomegranate seeds. You can use baby carrots or carrot batons for this recipe.
Ottolenghi’s Brussels Sprouts with Burnt Butter and Black Garlic
by Yotam Ottolenghi
from Simple
Black garlic is the star ingredient in this dish, lendingdepth and intensity.Meanwhile burnt butter, tahini, and pumpkin seeds give the dish a rich, nutty flavour.
Root Mash with Wine Braised Shallots
by Yotam Ottolenghi
from Plenty More
Not your average root vegetable mash, this flavour-packed dish involvesceleriac, carrots, squash, and sweet potatoes, flavoured withcumin and maple syrup, and topped off with tender, wine-and-herb braised shallots.
Yotam Ottolenghi’s Leeks with Miso and Chive Salsa
by Yotam Ottolenghi, Ixta Belfrage
from Ottolenghi FLAVOUR
A punchy salsa with miso, chives, and ginger transforms these gently poached leeks into something really special. Ottolenghi makes use of the leek tops too, deep-frying them and scattering them over the finished dish for some added crunch.
Ottolenghi’s Cavolo Nero with Chorizo and Preserved Lemon
by Yotam Ottolenghi
from Simple
Make the most of winter’s leafy greens with this side dish of cavolo nero flavoured with chorizo, sweet smoked paprika, sour cream, andpreserved lemon.
Roasted Brussels Sprouts with Pomelo and Star Anise
by Yotam Ottolenghi
from Plenty More
Another brussels sprout dish with a sweet/sour flavour profile, this one involves juicy segments of pomelo or grapefruit, as well as aromatic star anise and cinnamon. It’s a side dish that’s guaranteed to steal the limelight.
Ottolenghi’s Squash with Chilli Yoghurt and Coriander Sauce
by Yotam Ottolenghi
from Plenty More
Squash might not be an obvious choice for a Christmas feast, but its sweet flavour makes it an excellent alternative to carrots or parsnips. Here, it’s combined with a brightly flavoured yoghurt, herb, and chilli dressing.
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