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Restaurants›The Blue Heron Steakhouse›Sides Recipe

Sides Recipe

Inspired by The Blue Heron Steakhouse

Time1h 30m

Serves4

Hand cut fries, Baked potato, Roasted broccoli with garlic & chile flakes or steamed broccoli with butter, Creamed spinach, Side salad with tomatoes, radishes, carrots & sunflower seeds, Roasted asparagus

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Ingredients

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Hand Cut Fries

4 cups Russet potatoes

2 cups Tuscany sunflower oil

1 tsp Celtic sea salt

Baked Potato

4 pieces Russet potatoes

2 tbs olive oil

1 tsp Celtic sea salt

Roasted Broccoli with Garlic & Chile Flakes

2 cups Broccoli florets

2 tbs olive oil

2 pieces Garlic cloves, minced

1 tsp Red chili flakes

1 tsp Celtic sea salt

Steamed Broccoli with Butter

2 cups Broccoli florets

2 tbs Butter

1 tsp Celtic sea salt

Creamed Spinach

4 cups Fresh spinach

2 tbs Butter

1 cup Heavy cream

1 tbs Parmesan cheese, grated

1 tsp Celtic sea salt

Side Salad

4 cups Mixed greens

1 cup Tomatoes, diced

1 cup Radishes, sliced

1 cup Carrots, shredded

1 cup Sunflower seeds

3 tbs olive oil

2 tbs Vinegar

1 tsp Celtic sea salt

Roasted Asparagus

1 lb Asparagus, trimmed

2 tbs olive oil

1 tsp Celtic sea salt

Method

Hand Cut Fries

Preparing the Potatoes

Wash and peel the russet potatoes. Cut them into thick strips.

Frying the Fries

Heat vegetable oil in a deep fryer or large pot. Fry the potato strips in batches until golden brown and crispy. Remove and drain on paper towels. Season with salt.

Baked Potato

Prepping the Potatoes

Preheat your oven to 425°F (220°C). Wash the russet potatoes and poke holes in them with a fork.

Baking the Potatoes

Rub the potatoes with olive oil and sprinkle with salt. Bake for 45-60 minutes until tender.

Roasted Broccoli with Garlic & Chile Flakes

Prepping the Broccoli

Preheat your oven to 425°F (220°C). Toss the broccoli florets with olive oil, minced garlic, red chili flakes, and salt.

Roasting the Broccoli

Spread the broccoli on a baking sheet and roast for 20-25 minutes until tender and slightly charred.

Steamed Broccoli with Butter

Steaming the Broccoli

Steam the broccoli florets for about 5-7 minutes until bright green and tender.

Finishing with Butter

Remove from heat and toss with butter and salt.

Creamed Spinach

Cooking the Spinach

In a large pan, melt butter over medium heat. Add fresh spinach and cook until wilted.

Making the Creamed Spinach

Stir in heavy cream and grated Parmesan cheese. Cook until thickened, then season with salt.

Side Salad

Preparing the Salad

In a large bowl, combine mixed greens, diced tomatoes, sliced radishes, shredded carrots, and sunflower seeds.

Making the Dressing

In a small bowl, whisk together olive oil, vinegar, and salt. Drizzle over the salad before serving.

Roasted Asparagus

Prepping the Asparagus

Preheat your oven to 425°F (220°C). Toss asparagus with olive oil and salt.

Roasting the Asparagus

Spread the asparagus on a baking sheet and roast for 12-15 minutes until tender.