We all want a battery of side dishes for Thanksgiving. Making all those dishes can be a bit tasking. Which is why some of us are cooking on Wednesday. Or even on Tuesday.
Here’s a colorful dish that you can make at the last minute, or days before and reheat.
There are side benefits to this side dish. You can always use this mix as part of a savory salad. Or add the peas and corn to turkey broth to fashion a great soup — perhaps the day after Thanksgiving with some turkey meat included for a hearty meal. You could include rice or noodles to make for a very hearty dish.
Simple and Colorful Side Dish of Shallots, Corn and Peas
Yield: scale to your needs but these proportions serve 8
- Splash of olive oil
- 5 shallots, diced [more or less as you desire shallot overtones]
- 2 cups peas [fresh or defrosted]
- 2 cups corn kernels [fresh or defrosted]
- Salt and pepper to taste
Place the olive oil in frying pan and warm to the touch. Add the shallots and cook for several minutes until they are close to caramelizing. Add the peas and corn and cook until hot.
Taste test to see if the degree of doneness meets your need. And, add salt and pepper to your satisfaction.
Serve hot from the pan. Or you can cool to room temperature, refrigerate, and use later.
Source: Brian O’Rourke
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5for 1/30th second at ISO‑320