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The tiny German dumplings find a delicious partnership with lightly caramelized itty-bitty cauliflower and onion pieces. Making this side is a perfect starch and vegetable dish. Spaetzle is surprisingly easy and fun to make, too. They are essentially teeny soft egg-pasta bits. There are all different methods to make it, such as spaetzle makers or pushing through a colander which is our preferred method- it is sometimes easier (and more fun) with a buddy.
Move over mashed potatoes, you now have a more flavorful, less starchy replacement. This lessor known vegetable is technically called celeriac and is not actually the root of celery stalks. However, the flavor is intensely, beautifully similar. When mashed it gives the illusion that you somehow infused the flavor of celery into creamy delightful potatoes. Because celery root packs a lot of flavor, we simply enhance it with a bit of olive oil, salt and pepper. The typical dairy medley I prefer in my mashed potatoes is not necessary for this vegan, low-carb delight of a side dish.
Champagne vinegar and whole-grain mustard makes up this simple vinaigrette. Make a triple batch to last for a week or two.
Saute up chard or other greens to stuff into this classic egg dish that can be served for breakfast, lunch, dinner, brunch, snacks, picnics, on-the-go… endless possibilities as it is tasty warm, cold and room temperature. Add cheese or another sauteed veggie or two as well, such as onions or even broccoli. Leave off the crust, simply rub the pan with a bit of butter or oil for a gluten-free, dairy-free, low-carb option.
A quick vinaigrette tossed on slivers of chard makes for a crunchy unusual side salad that can stand up to a hot main entree or tossed with other delights. Start with the younger more tender leaves and slice them as thin as you possibly can. Why? Because it is pretty and because it makes the green that most folks cook a bit more gentle to eat raw. Include the stems for a extra crunch!
