Andrew Zimmern on holiday side dishes at the 2011 Food & Wine Classic in Aspen.Andrew Zimmern on holiday side dishes at the 2011 Food & Wine Classic in Aspen.
I do sweet and sour beets roasted in the oven. I puree peas and water crests with a little bit of mint, creme fraiche, and butter. I can reheat it in a casserole dish. I do roasted root vegetables Vegetables, parsnips, rutabaga, sweet potatoes, that whole deal. Roast them the day before and then I brush them with brown butter and maple syrup before they go in the oven. The one thing we spend time on is my mother in law's twice baked potatoes. Butter and sour cream in the potatoes, chives, load them in the skins. With the gravy from the turkey, insane. We do jello salads, and for those of you on the coasts, frozen raspberries, 7-up, black cherry jello and cool whip in the top, and I know that sounds very un chef like, but if you tasted it at our house you would be sold.