Day 45: A Bit on the Side

Happy New Year!


With the gluttony of the festive season now happily / sadly over, I figure it’s about time I get back to ‘normal’ cooking instead of making do with Christmas and New Year leftovers (there’s only so much one can take of shortbread, stuffing and wine).

However, ‘normal’ cooking doesn’t mean ‘pedestrian’ cooking.  One of my New Year’s resolutions was to try and continue to be a little bit different with the food I’m serving – Mrs Beeton and Household Management will play a big part in that as we head into 2010.  Almost anything can be prepared with a bit of extra pizzazz.

Tonight I tried out two simple side dishes that were probably inspired by Isabella Beeton’s time living in Germany – German-style carrots and German-style potatoes.


German-Style Carrots

8 large carrots, sliced in rings

75 g butter

A large pinch of grated nutmeg

1 tablespoonful of parsley, finely chopped

1 dessertspoonful of onion, finely chopped

600 ml of vegetable stock

1 tablespoonful of flour

Salt to taste


  1. Put the butter in a pan. When it is melted, add the carrots, salt, nutmeg, parsley and onion
  2. Constantly stir the carrots over a medium heat for 3-4 minutes
  3. Pour in the stock and simmer gently until carrots are nearly tender
  4. In a separate pan, add a small piece of butter and 1 tablespoon of flour and stir over medium-low heat for 3-4 minutes until lightly browned
  5. Add the liquid from the carrots and heat until boiling
  6. Pour the liquid over the carrots and simmer until tender. Serve hot.


German-Style Potatoes

8 medium-sized potatoes, thinly sliced lengthwise

75 g butter

2 tablespoonfuls of flour

1/2 pint of vegetable stock

2 tablespoonfuls of vinegar

1 bay leaf


  1. Put the butter and flour in a pan and stir on a low heat until the butter is lightly browned
  2. Add the stock and vinegar
  3. Lay the potatoes in the liquid and simmer gently until tender (10 – 15 minutes)
  4. Remove bay leaf and serve hot


The original potato recipe calls for a laurel leaf – a bay leaf is a good substitute.


Both these side dishes got my boyfriend quite enthusiastic (”Really good”).  I’m not sure if that’s because my birthday is coming up and he’s trying to be extra nice, or if he really likes them, but indications point towards the latter.  The carrots were surprisingly good – the initial ingredients and quantities seemed a little blasé, but everything worked very well together.


German-style Carrots Recipe and German-Style Potatoes Recipe: (Recipe numbers 1101 and 1143 respectively):


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