Battered Fennel Wedges
Tender boiled fennel wedges, dried and floured before dipping in a rested frying batter.
CookEat Recipe collection
Side dish recipes
Find a side dish to serve with your meal.
recipe discovery
345 recipes
Page 2 of 15
Bavarian New Potatoes with Parsley Gravy
Tender small potatoes and onion warmed in a browned butter-flour and parsley sauce.
Bean Polenta
A hot coarse white-bean purée with browned onion, mustard, lemon, vinegar and molasses, served beside roast pork if desired.
Boiled Eggs
Twelve briefly boiled eggs served in six egg cups.
Boiled Green Corn
Corn on the cob simmered with milk and butter, then served hot with melted butter.
Boiled Onions, Cream Sauce
Twenty-four small white onions boiled and briefly finished in warm cream sauce.
Boiled Rice for Service
Plain washed rice boiled, drained gently and kept covered for five minutes before serving.
Bolognese Crescente Fried Dough
A simple flour-and-cold-water dough enriched with a little lard, rolled out and fried until puffed.
Braised Broad Beans with Prosciutto and Lettuce
Fresh broad beans, shelled and peeled, gently stewed with young onion, diced prosciutto and roughly chopped lettuce hearts.
Braised Cardoons with Garlic and Parsley
Partly boiled cardoons gently stewed with garlic, parsley and olive oil, then finished with a little Parmesan.
Braised Lettuce
Six blanched lettuces pork-braised in wine/broth/tomato with heart croutons.
Braised Red Cabbage with Apples
Tender red-cabbage ribbons and soft apple pieces in a lightly bound wine-vinegar sauce.
Braised Savoy Cabbage with Pancetta
Soft strips of Savoy cabbage slowly cooked with onion and pancetta, finished with a little vinegar and sugar.
Braised Small Onions
Whole small onions browned in butter and finished in meat jus lightly thickened with butter and flour.
Bread-Crumb Cakes
Golden griddle cakes with browned breadcrumbs and nutmeg.
Breadcrumb-Topped Long Macaroni
Long macaroni finished in milk sauce with Gruyere, butter and Parmesan, heaped in a dish and browned under a complete breadcrumb covering.
Breaded Artichoke Cutlets with Balsamella
Lightly boiled artichoke slices covered in thick Parmesan balsamella, chilled, then coated in egg and breadcrumbs and fried.
Broiled Fresh Mushrooms
Broiled mushrooms served on toast and finished with lemon-herb butter.
Broiled Potatoes
Freshly cooked potato halves coated in butter and salt, then grilled until golden.
Brussels Sprouts
Buttered whole Brussels sprouts.
Brussels Sprouts with Brown Butter
Tender Brussels sprouts tossed with butter and finished with browned butter.
Buttered Canned Green Peas
Drained canned peas briefly heated and tossed with butter, sugar and white pepper.
Buttered French Flageolets
Canned French flageolets briefly heated in boiling water, then tossed with butter, salt, sugar and white pepper.
Caesar’s Mushrooms with Butter and Parmesan
Thinly sliced Caesar’s mushrooms cooked gently in butter and finished with grated Parmesan.