Super-Simple Winter Sides

Appears in

Published 2015

For a quick salad to serve with rich, creamy foods, cut the peel away from ruby red grapefruit and cut into ¼-inch (6-mm) thick slices. Shave fennel over the top and drizzle with honey.
Sauté ½ sliced red onion in 2 tablespoons butter until soft. Add 6 cups (18 oz/560 g) shredded red cabbage, 1 teaspoon of caraway seeds, and 2 pinches of salt. Sauté until tender. Add red wine vinegar and freshly grated pepper to taste.
Place 1 pound (500 g) of peeled russet potato chunks in a saucepan of cold salted water. Bring to a boil and cook until tender, 15-20 minutes. Drain and mash with 2 tablespoons each butter and milk. Season lightly with freshly grated nutmeg and salt.
For a refreshing winter slaw, peel and grate a large celery root and toss with lemon juice, extra-virgin olive oil, capers, and chopped green apple.

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