Vegetarian Sides – Page 4 – Bees Knees Recipes

Seriously.

If a recipe can make my husband chow down on broccoli, you know it’s good. I happen to LOVE broccoli so this is one of my favorite recipes right now.

I have done some variations on a theme. Last night I made it with half broccoli/half cauliflower. I have also made it using fresh green beans, though you only need to roast them for about 10-15 minutes. It’s kind of become my go-to vegetable recipe.

A few notes: 1) Pine nuts are expensive. I don’t use them, though I bet it would be fabulous if I did because pine nuts are yummy. 2) I DO use the basil that the recipe calls for. I have found that Italian basil, purple basil and lime basil work well. Cinnamon basil – well, the flavors don’t meld so much. 3) When my basil plants are looking puny, I have been known to turn to other herbs. Chives work well, as does thyme.

Enjoy!

Every now and again, these are the perfect thing.

This is a drop-everything-and -make-these-now recipe. It’s really remarkable. They’re eaten so fast that they’ve rarely made it to the table.

Onion Rings

Vidalia onion, sliced crosswise into thin rings
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon coarse salt
1 can (12 ounces) seltzer water
6 cups vegetable oil
Coarse salt
1/2 cup fresh parsley leaves, washed and dried very well

Line a baking sheet with paper towels; set aside. Place onion rings in a large bowl of ice water for 10 minutes; drain and pat dry. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and seltzer.
In a heavy 5-quart pot or Dutch oven, heat oil over high until a deep-fry thermometer registers 375 degrees. Working in seven to eight batches, place onions in batter; using your fingers, lift out, letting excess drip off. Carefully place in oil, making sure not to overcrowd pot; cook until golden brown, 2 to 3 minutes.
Transfer rings to prepared baking sheet, and season with salt. Keep warm in a 250-degree oven. Return oil to 375 degrees before starting next batch.
Once all the onion rings are done, place on a platter. Very carefully place parsley in pot (oil will spatter), and fry until crisp, 10 seconds; remove, using a spider or slotted spoon, and season with salt. Sprinkle onions with parsley.