Whether it be a lavish brunch or a potluck dinner, we love a good Easter Sunday meal. Unfortunately, the same deadbeat dishes seem to make an appearance year after year. This time around, we're giving the usual suspects (think scalloped potatoes and buttered peas) a bit of a makeover.
Here are five ways to turn those tired sides into something special:
Old Dish: Scalloped Potatoes Makeover: Sweet Potato Gratin
Sweet potatoes aren't just prettier than regular potatoes, they're tastier, too. When tossed with heavy cream, fresh thyme, and a hint of salt, their sweet flavor really sings. Of course, a rich and nutty Gruyère cheese crust doesn't hurt things, either. Find the recipe here.
Old Dish: Buttered Peas Makeover: Pea Puree
Crème fraîche, dried mint, and grated pecorino take these peas to a higher level. The puree pairs beautifully with a rack of lamb, scallops and shrimp, roast chicken and more. For extra flair, use fresh peas and top with crisp pancetta. See more spring pea ideas here.
Old Dish: Roasted Asparagus Makeover: Prosciutto-Wrapped Asparagus Bundles
Give regular roasted asparagus a boost with a crispy, salty prosciutto sleeping bag. Then top the whole thing with toasted breadcrumbs, Parmesan, fresh garlic, and lemon zest. Trust us, you'll never look back. See the full recipe here.
Old Dish: Candied Carrots Makeover: Curried Carrot Soup
Turn this too-sweet side dish into a bright and zesty first course. If it's still cool out, try this hot soup made with fresh ginger, curry powder, and tarragon oil. If the weather is warm, this cold curried soup with coconut milk makes the perfect refreshing start to your meal.
Old Dish: Creamed Spinach Makeover: Creamed Collards
Collard greens bring a much more distinct, slightly bitter flavor to the Easter dinner table. This recipe uses garlic, shallots, and a pinch of nutmeg to make a savory cream sauce that smothers the greens. If you want to be extra sinful, top it with chunks of crispy, thick-cut bacon.
Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.