Southern Living, December 2013 Page 6
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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.
Glazed Turnips and Parsnips
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.
Sweet Potato Spoonbread
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.
Collard Greens Gratin
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.
Sweet Potato Soldiers
This new take on glazed sweet potatoes looks as good as it tastes. We used the slender 'Garnet' variety commonly grown in North Carolina. If you can't find them, any petite sweet potato will work well in its place.
Savory Bacon-and-Leek Bread Pudding
We love how buttery Gouda and nutty Parmesan lend richness and depth of flavor to this dish. Bake it as directed or divide among 6 to 8 ovenproof dishes, reducing the bake time to 30 minutes.
Citrus Salad with Spiced Honey
Use any combination of citrus on hand to compose this vibrant, fresh salad, and present it however you like. No matter how you serve it, sweet and sunny citrus complements any roast or fish.