Garnish is the "second half" of the dish

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

Grains, legumes, vegetables, mushrooms and pasta. A side dish is not just a decoration of a plate, but also a completely independent dish. Of course, one review is not enough to cover such an extensive culinary section. We have collected the most interesting and simple recipes.

Perfect Couple

Experienced chefs know that it is impossible to do without intuition and a delicate sense of taste in the kitchen. The choice and preparation of side dishes is a very important moment, on which the quality, calorie content and satiety depend. Despite this, there are no strict rules, so ordinary housewives and owners of Michelin stars are guided solely by their own taste and thoughts about the compatibility of ingredients.

A garnish is a "second half", ideally suited in terms of texture, aroma and even color palette. The simplest and most understandable classification is according to the main dish, which we decided to use.

Holiday season

Housewives often cannot decide what to cook for meat garnish. Many of us immediately thought of pasta and mashed potatoes. Perhaps this combination will please your taste buds, and the stomach will get a feelinggravity.

If the barbecue season is already open, then it is best to opt for Italian-style vegetables.

Ingredients:

- one ripe tomato;

- two bell peppers, green and red;

- head of onion;

- red onion head;

- zucchini (1 pc.);

- Provence herbs, pepper and s alt;

- 2-4 tbsp. olive. oil;

- 2 garlic cloves.

Sauté coarsely chopped onions and garlic in olive oil, after about three minutes add medium-sized zucchini sticks. After another six minutes, put the tomato, cut into squares, and all the spices into the pan. As soon as the tomato gives juice, the side dish is ready. Vegetables can be served cold or hot.

Fish dishes

Cooking experts believe that pasta and most types of cereals are the least suitable for fish. Fresh vegetable salad is the easiest side dish. This is a real lifesaver when there is no time to do something more difficult.

Most often, potatoes are served with fish, and there are a huge number of cooking options. Our next recipe might be to your liking.

Ingredients:

- eggplant, 400 g;

- 4 garlic cloves;

- potatoes, 500 g;

- vegetable oil and spices to taste.

Cut the potatoes and eggplant into small pieces and put them into the pan together with garlic slices. seasonedvegetable oil and spices, vegetables must be stewed under a lid over low heat. After an hour, the side dish can be served on the table along with herbs and sour cream.

Golden rice

The best side dishes for poultry are legumes, fresh and stewed vegetables, mashed potatoes and rice. The perfect time to garnish our next recipe is fall, pumpkin harvest time.

So, to cook rice with vegetables and pumpkin you will need a slow cooker. Ingredients:

- vegetable broth, 500 ml;

- carrots, 200 g;

- garlic clove;

- long grain rice, 300g;

- frozen beans and peas (200g total);

- 150g pumpkin;

- olive oil (2 tablespoons);

- head of onion;

- s alt (1 tsp).

At the first stage, we prepare pumpkin puree. We cut the vegetable into small pieces, put it in a bowl under the film and send it to the microwave for a few minutes. Then grind the pumpkin with a blender or knead with a fork.

Put finely chopped garlic and onion, oil into the multicooker bowl, activate the “Frying” mode for 15 minutes. After five minutes, lay out the cubes of carrots and do not forget to constantly mix.

With an interval of one minute, add peas and green beans, and at the very end pumpkin puree. Cook for another two minutes and fall asleep rice. Mix rice with vegetables well, wait for the sound signal about the end of frying.

In parallel, bring the broth to a boil and carefully pour into the multicooker bowl. Set Mode“Pilaf”, and after the time runs out, leave the dish on the heating for 15 minutes.

Seafood

Don't know what to cook as a side dish for seafood? There is nothing better than pasta. Almost all dishes with marine life are prepared very quickly, so guests can enjoy a delicious dinner in half an hour.

Ingredients:

- seafood cocktail, 250g;

- 2 garlic cloves;

- curly pasta, 250g;

- cream, 200 ml;

- tomato puree, 200 g;

- 1 tsp s alt and ¼ tsp. black pepper;

- 20ml olive oil.

Cooking method:

1. Cook pasta until tender.
2. Fry minced garlic in oil for two minutes.
3. Add seafood to the pan, fry for 1-2 minutes. Watch the time carefully, otherwise you can overexpose them to the state of "rubber".
4. Pour the tomato puree into the pan, simmer for 3-5 minutes, and then add the cream.
5. Bring the mixture to a boil, season with spices and leave to simmer until thickened.
6. Pasta is combined with ready-made seafood.

At first glance, pasta is not the most interesting side dish. This is easy to fix with seafood, herbs and spices, because even at home you can always cook a restaurant-quality dish.