Those bits on the side

We’ve come a long way, in the restaurant world at least, in the matter of side-dish vegetables. Not long ago it was pretty much a standard offering of boiled butternut or pumpkin chunks and creamed spinach, the likes of which had never been near a splash of real cream. Things changed in the late ’80s when stir-fries became all the rage. Sadly they were a rather tasteless affair, with just a splash of soy sauce and perhaps a sesame seed or two – no fresh aromatics of any sort, but at the time the introduction of texture, crunch and colour was so wonderfully exciting that taste, bizarrely, seemed secondary.

 

Next up, if memory serves me correctly, almost a decade later, roasted vegetables became the side dish du jour. In fact, in many an establishment, I think they still are. This pattern in restaurants is echoed in most homes and is, I am sure, in part responsible for the multitude of SA men and kids not liking vegetables. One can hardly blame them; they too crave fl avour and innovation even if they don’t know it.

Now I love a stir-fry and a spot of roasted veg as much as the next girl, but I do demand that, depending on what else is being served, the seasoning changes. Here’s what I mean – you could fl avour roasted vegetables with olive oil, balsamic vinegar, rosemary and garlic, or you could toss them in ground cumin and coriander, a little dried chilli and perhaps a splash of orange juice, or you could toss them on any one of the myriad pestos on the supermarket shelves – you get the idea...

But it’s the family weeknight vege tables that really concern me. I think I am sadly correct in assuming that 99% of them are boiled or, maybe in the homes of the über-health conscious, steamed. Poor bloody things… all that trouble they went to, to grow into little powerhouses of nutritious deliciousness, only to be boiled to death and doused in salt and butter night after night.

So, in salute to spring, which heralds the arrival of the sweetest and most wondrous of the new season’s vegetables, and in a genuine attempt to up your five-a-day quotient and actually enjoy it, I beg you to take a new look at their culinary treatment. Here are a few ideas with everyday offerings to get the show on the road:

1. Toss steamed baby carrots in toasted cumin or caraway seeds, sea salt and olive oil.

2. Instead of regular mashed potato, mash parsnips, carrots and sweet potato with butter or olive oil, chopped parsley and lots of salt and pepper.

3. Marinate boiled, peeled and sliced beetroot in balsamic vinegar, olive oil, salt and pepper for at least one hour and toss with chopped mint or basil and crumbled feta.

4. Stir-fry onion, garlic and pine nuts, add shredded spinach, cook to wilt and serve.

5. Saute cooked beans with fi nely sliced lemon peel and toasted cashew nuts, or boil and toss with olive oil, garlic salt, pepper and Parmesan.

6. Cook sliced courgettes in sweet chilli sauce and olive oil until tender and caramelised.

7. Add lovely things to regular fluffy mashed potatoes - roasted garlic puree, grainy mustard, parsley and spring onions, Parmesan, slow-cooked onions, leeks, or shop-bought pesto.

8. Braise well-washed baby leeks in vegetable or chicken stock, a dash of white wine (optional) and a sprig of thyme until soft. Serve as is or with grated Parmesan.

9. Stir-fry broccoli or broccolini stems with avocado oil, soy sauce and sprinkle with toasted sesame seeds.