With Easter just a few days away, I wanted to share two of my favorite spring side dishes. Both are dead simple and would go perfectly with a weeknight dinner or fancy feast. They are actually pretty similar in preparation, but the flavors of each are quite different. You’ll need a steamer, like this one, to make both.
The first is an easy carrot dish. Sliced carrots are steamed and then tossed with parsley and extra virgin olive oil. It doesn’t sound like much, but the ingredients complement each other perfectly.
The second is a riff on a Rocco di Spirito number. Sugar snap peas are steamed and then tossed with parmigiano-reggiano and evoo. The combination is surprisingly addictive.
The serving size for each recipe fits our family, but you can easily scale them up. Just be sure to taste them as you season the vegetables. Salt and pepper can make or break these dishes since there are so few ingredients.
Steamed Carrots with Parsley
Serves 2 1/2
Ingredients:
- 1/2 lb. carrots, peeled and sliced into 1/4 in. rounds
- 2 tbsp. chopped parsley
- 1 tbsp. evoo
- Coarse salt
- Freshly ground pepper
Fill the base of a steamer pot with water and place it on the stove over medium high heat. In the steamer basket, add the peeled and sliced carrots. Place the basket over the water and cover it with a lid. When the water comes to a boil, turn the heat down to medium low.
Steam the carrots for around 30 minutes or until soft, but not mushy. Add the cooked carrots to a medium sized bowl. Toss with evoo and chopped parsley. Add salt and pepper to taste. Stir to combine.
Sugar Snap Peas with Parmigiano-Reggiano
Serves 2 1/2
Ingredients:
- 1 1/2 c. of sugar snap peas
- 1 tbsp. evoo
- 1 tbsp. shredded parmigiano-reggiano
- Coarse salt
- Freshly ground pepper
Fill the base of a steamer pot with water and place it on the stove over medium high heat. In the steamer basket, add the sugar snap peas. Place the basket over the water and cover the pot with a lid. When the water comes to a boil, turn the heat down to medium low. Simmer and steam the sugar snap peas for around 15 minutes or until tender. Don’t let them get too soft. When they’re cooked too long, they tend to get stringy. When they’re ready, add the sugar snap peas to a bowl. Toss with evoo and parmigiano-reggiano. Add salt and pepper to taste. Stir to combine.
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