|A Simple Side Dish|
"I don't really understand the point of this," my husband said, poking at the corn and shredded carrots.
"It's a side of veg! We have country biscuits and green bean casserole,* so we needed a side of veg," I said.
"Well, it's dull."
"Hey, they can't all be zingers. Anyway, it's not dull, it's simple."
(What can I say? The guy is spoiled by my cooking. Sometimes he gets carried away and acts like he's a judge and I'm a contestant on Masterchef or something and uses phrases like mouthfeel and je ne sais quoi.)Sauté shredded carrots and sweetcorn (that's regular old 'corn' to you Yanks) in a little water. Yes, water. Add a wee drizzle of extra virgin olive oil and some fresh rosemary. Add a dash of salt and some black pepper. Stir it all up. After the carrot has started to soften, turn off the heat and let everything sit for a few minutes so your seasonings mingle a little more. Give it one more stir and serve.
Variations on a theme:
- Add chili flakes
- Instead of fresh rosemary, try cumin and maybe a pinch of coriander
- Add finely sliced or diced onion
- Instead of sautéing in water, toss in a little flour and fry in oil, like a wee latke or hashbrowns.
* Except this green bean casserole was made with Punk Rock Chick Pea Gravy (from Vegan with a Vengeance) and topped with stuffing. I made another topped with corn flakes, olive oil, and salt. The corn-flake topping was better, but that's because my stuffing topping was too thick and had too many ground soynuts in it. I think a stuffing crust could work really well.