Southern Living, December 2013 Page 179

Updated: October 11, 2014
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Carrot-Cauliflower Salad

Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Carrot-Cauliflower Salad Recipe
We created this crunchy, sweet side as an update of the classic mayonnaise-laden carrot-and-raisin salad. Save time and make it ahead--it eats even better the next day.
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2 of 5

Glazed Turnips and Parsnips

Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Glazed Turnips and Parsnips Recipe
To make ahead, prepare recipe through Step 1. Then, spread vegetables in a single layer in a jelly-roll pan, and cool. Cover and let stand up to 4 hours. Proceed as directed.

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Sweet Potato Spoonbread

Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Sweet Potato Spoonbread Recipe
Cornmeal is a key ingredient in this soufflé-like side from Durham, NC, chef Sara Foster. It provides structure so the spoonbread won't fall in the center, even after you scoop out a serving.
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Collard Greens Gratin

Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Collard Greens Gratin Recipe
Move over, creamed spinach--there's a new steak house side in town. Give the packaged collards an extra chop with a sharp knife to get them to bite-size pieces.
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