Our favourite Ottolenghi side dishes for Christmas (2024)

The Ottolenghi Test Kitchen’s Herby Cabbage and Potato Gratin with Gruyère and Ricotta

by The Ottolenghi Test Kitchen Team

Cabbage gets the Ottolenghi treatment in this herby, citrussy gratin with layers of gruyère, ricotta and potato.

From the book

OTK: Shelf Love

Yotam Ottolenghi’s Sweet and Sour Sprouts with Chestnuts and Grapes

This vibrantdish combines roasted sprouts, chestnuts, red grapes, and shallots,soaked in a mouthwatering mixture of Shaoxing rice wine, soy sauce, rice vinegar, and maple syrup for a perfectly balanced sweet and sour flavour. Brussels sprouts will never be the same again.

From the book

Flavour

Ottolenghi’s Fondant Swede Gratin

A truly luxurious side dish, which would work equally well as a vegetarian centrepiece, this Fondant Swede Gratin is made with butter, double cream, and Caerphilly cheese – needless to say, we firmly believe in going all out for Christmas!

From the book

NOPI: The Cookbook

Ottolenghi’s Roasted Baby Carrots with Harissa and Pomegranate

Roasting carrots brings out their natural sweetness, which is ramped up in this recipe by the addition of honey, and offset by spicy rose harissa and juicy pomegranate seeds. You can use baby carrots or carrot batons for this recipe.

From the book

Simple

Ottolenghi’s Brussels Sprouts with Burnt Butter and Black Garlic

Black garlic is the star ingredient in this dish, lendingdepth and intensity.Meanwhile burnt butter, tahini, and pumpkin seeds give the dish a rich, nutty flavour.

From the book

Simple

Root Mash with Wine Braised Shallots

Not your average root vegetable mash, this flavour-packed dish involvesceleriac, carrots, squash, and sweet potatoes, flavoured withcumin and maple syrup, and topped off with tender, wine-and-herb braised shallots.

From the book

Plenty More

Yotam Ottolenghi’s Leeks with Miso and Chive Salsa

A punchy salsa with miso, chives, and ginger transforms these gently poached leeks into something really special. Ottolenghi makes use of the leek tops too, deep-frying them and scattering them over the finished dish for some added crunch.

From the book

Flavour

Ottolenghi’s Cavolo Nero with Chorizo and Preserved Lemon

Make the most of winter’s leafy greens with this side dish of cavolo nero flavoured with chorizo, sweet smoked paprika, sour cream, andpreserved lemon.

From the book

Simple

Roasted Brussels Sprouts with Pomelo and Star Anise

Another brussels sprout dish with a sweet/sour flavour profile, this one involves juicy segments of pomelo or grapefruit, as well as aromatic star anise and cinnamon. It’s a side dish that’s guaranteed to steal the limelight.

From the book

Plenty More

Ottolenghi’s Squash with Chilli Yoghurt and Coriander Sauce

Squash might not be an obvious choice for a Christmas feast, but its sweet flavour makes it an excellent alternative to carrots or parsnips. Here, it’s combined with a brightly flavoured yoghurt, herb, and chilli dressing.

From the book

Plenty More

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