What side dish to make for meat. Recipes for unusual side dishes. Preparing the ingredients correctly

If you are thinking about what to cook for a side dish, this publication will be useful to you. In it we have collected the most interesting, very tasty and appetizing options for every taste. Some recipes will help increase the nutritional value of the main dish. Others will increase its taste or aesthetic component.

• The word “garnish” came into use from the French language and, literally translated, means to fill or decorate. That is why the side dish is served as an addition to the main dish.
• Most often, vegetable and cereal side dishes are used in different cuisines of the world. The recipes for most of them are simple - one- or two-component. Complex side dishes can overshadow the taste and value of the main dish.
• If you are choosing a side dish for “hearty” meat (pork, lamb), use vegetables. Mashed potatoes, sauteed, stewed, baked – use any technique. Porridge can also be a good addition to such a product. You just need to cook it with one component (without additions) or with oil.
• For light dietary meat (chicken, rabbit), as well as seafood and fish, use cereals to prepare side dishes, recipes with photos that are simple and tasty. These can be combinations of any complexity. But it is worth remembering: when succumbing to experiments, it is worth remembering a sense of proportion.
• It is better to cook porridge before serving, so that you do not have to additionally heat the cereal. After all, in this case it will be less tasty.

With the arrival of autumn, the bright colors of trees become a wonderful inspiration for creating culinary masterpieces. For a colorful meal, make side dish recipes with pumpkin. Simple and tasty, they are extremely beneficial for the body. In this recipe you will find a great combination of sweet vegetables, savory spices and the tenderness of the dairy component.

Prepare:

• 400 gr. pumpkins;
• 4 tbsp. l. sour cream;
• Salt and ground pepper to taste;
• 4 cloves of garlic;
• 5-6 sprigs of parsley.
• 2-3 tbsp. l. sunflower oil.

How to cook:

1. Baked pumpkin is something that can be prepared as a healthy and tasty side dish even for a bachelor. You don’t need any special skills to replicate this dish, but the result will definitely please you. Peel the pumpkin and rinse.
2. Turn on the oven to preheat to 180 degrees.
3. Cut the pulp into cubes approximately 3x3 cm.
4. Sprinkle the cubes with salt, pepper, a small amount of sunflower (or olive) oil, and stir.
5. Line a baking sheet with parchment paper.
6. Place the pumpkin on the sheet and smooth it out so that the cubes are evenly distributed over the surface. Place to bake for 30 minutes.
7. If you don’t know what side dish to whip up, the work done is enough to get a tasty and healthy pumpkin for your meat. But this recipe won't be easy. We will complement it with delicious sauce.
8. While the pumpkin is baking, peel the garlic and chop the parsley. Thick parsley stems should not be cut; carefully clean the branches.
9. Pour sour cream over the garlic and parsley and season with salt and pepper. If desired, you can add other spices.
10. Pumpkin in sauce is something you can quickly and deliciously cook as a side dish in a frying pan. But the dish becomes more useful when baked. Therefore, wait until the vegetable is soft (about 30 minutes if you place the baking sheet in a preheated oven), pour the prepared sauce on top of it.
11. Continue baking in the oven for another 10 minutes and turn off. Serve the side dish hot with a sprig of parsley as a garnish.

Baked potatoes in their skins are not only tasty, but also healthy. The peel contains a large amount of potassium, magnesium and other elements necessary for maintaining heart health. To serve appetizing and tasty side dishes from potatoes in their skins, prepare recipes with a coat of cheese and additional ingredients. To keep our dish as light as possible, we will use greens and corn.

Prepare:

• 6 potato tubers;
• 150 gr. cheese;
• 100 gr. corn;
• 0.5-1 bunch of greens;
• 4 cloves of garlic;
• 50 gr. butter;
• Salt, sunflower oil, ground pepper.

How to cook:

1. If you need a side dish for cutlets, prepare the recipe without cheese. So it will be less filling. But for fish it is better to repeat our technology without changes. Wash the potatoes and blot the moisture with a napkin.
2. Preheat the oven to 200 degrees.
3. Cut the tubers in half horizontally.
4. Salt and pepper the potatoes and place the skinned side on a baking sheet. Thus, the cut should be from the top. Let the tubers bake.
5. While the potatoes are baking, there is time to think about what side dishes you can make from baked potatoes. Just add mushrooms, and the dish will become self-sufficient. Baked potatoes with bacon would also be an interesting combination. In our case, a lighter option with greens. It's time to prepare it.
6. Wash the greens and chop.
7. Peel the garlic and pass through a press.
8. Grate the cheese.
9. Mix butter with herbs and garlic. Add salt and pepper to taste. But also consider the level of saltiness of the cheese.
10. When the potatoes are baked until half cooked (about 40-50 minutes), proceed to the final stage. Remove the baking sheet from the oven. To make a beautiful side dish for cutlets, cook the recipe with photos with corn. Add 1-0.5 tsp. frozen corn to the surface.
11. Spoon a dollop of the butter and herb mixture onto the corn.
12. Place 1-2 pinches of grated cheese on top of the butter mixture.
13. Bake the side dish for another 15 minutes until a nice crust forms.

Mashed potatoes are too simple and quite boring. To dilute the taste with an interesting accent, to make the dish more healthy and aromatic, add a little celery. This root makes really tasty side dishes. Recipes with photos are easy even for culinary beginners.

Required:

• 500 gr. potatoes;
• 100-150 gr. celery;
• 100 ml. low fat cream;
• 50 gr. butter;
• 1 bay leaf;
• 0.5 onions;
• 1 tsp. salt without a slide.

How to cook:

1. Peel the potatoes and celery root.
2. Wash the prepared ingredients, cut into medium-sized pieces.
3. Fill with cold water and bring to a boil over medium heat.
4. After boiling, add salt, bay leaf, peeled half of the onion.
5. Cook until soft, about 20-25 minutes.
6. Mashed potatoes make the most successful side dishes for meat. Many people prepare recipes with photos in the fall with the addition of pumpkin. In winter, adding carrots will help add a pop of color.
7. Drain the water, remove the onion and bay leaf.
8. Add hot cream and butter and puree using a masher or mixer.

Vegetable side dishes go great with lamb, pork, and beef. For meat recipes with photos, choose light, one-ingredient ones. As an example, we suggest repeating the preparation of green pea puree. To add flavor and an interesting aftertaste, use natural flavors. Which? Find out now from the product list below.

Required:

• 500 gr. fresh or frozen green peas;
• 20 gr. butter;
• 1 tsp. Sahara;
• 0.5 lemon;
• 10 gr. fresh mint;
• Salt pepper.

How to cook:

1. For those who are interested in simple side dish recipes, this one is just right. It will take you no more than half an hour to prepare the dish.
2. Place the saucepan on the fire, measure out sugar, butter and 50 ml. water.
3. Bring the contents to a boil, add the peas to the saucepan.
4. Simmer over low heat for 5 minutes. If using frozen peas, simmer a little longer. Here you need to reserve time for the thawing process. So cook for about 10 minutes.
5. While the peas are simmering under the lid over low heat, rinse the mint and chop finely. Mint will give a pleasant aftertaste and make a tasty side dish for cutlets. Recipes with photos of pea puree are prepared literally in no time.
6. Add mint to the saucepan, some salt and pepper.
7. Squeeze the juice from half a lemon to the peas. Simmer for another minute and remove from heat.
8. Place the mixture in a blender bowl and grind.
9. Rub the puree through a fine sieve. If the mass turns out to be too thick, dilute by adding 1-2 tbsp. l. hot cream.

Those who care about the beauty of their figure, count calories, or simply prefer the most “light” food possible, prefer cereals. If you are bored with rice or buckwheat, pay attention to bulgur. This cereal is rapidly expanding its army of fans. The secret of its popularity is simple: rich in useful elements, it contains extremely few calories. Therefore, it makes light side dishes. The recipes with photos are simple and quick to prepare, which is also popular with busy housewives.

Prepare:

• 200 gr. bulgur cereals;
• 400 ml. water;
• 0.5 tsp. salt (or a little less);
• 1 tbsp. l. olive (or butter, if desired) oil.

How to cook:

1. To prepare the dish, prepare a saucepan or small saucepan. Pour oil into it and heat it up.
2. Add bulgur to hot oil. Lightly fry the cereal, stirring occasionally with a spatula. Wait for the light nutty aroma from the roasted bulgur before preparing this delicious side dish.
3. Then add a little water, stir, make sure it spreads evenly.
4. Add the rest of the water and salt.
5. Cook the cereal over low heat for about 20-25 minutes.
6. The finished bulgur should absorb all the moisture and remain crumbly.

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Speaking French is not the easiest task. How to highlight the taste of the main dish without overloading it? Check out our options!

Light fresh vegetable salad

What side dish should you serve meat with in French if the main dish includes potatoes? We think a vegetable salad would be the best accompaniment.

Ingredients:

• one fresh cucumber;
• two tomatoes;
• six radishes;
• half a small head of kohlrabi;
• two boiled eggs;
• two teaspoons of mustard;
• three tablespoons of olive oil;
• a teaspoon of brown sugar;
• vinegar and salt to taste.

So, let's prepare a side dish for meat in French. You will find a photo and detailed recipe below.

Wash the vegetables well and chop them. Cut the cucumber lengthwise and then cut it into very thin slices (use a special knife for this purpose). Cut the radishes into rings and the tomatoes into small pieces. Grate or chop the kohlrabi into strips. Chop the egg whites with a knife.

Prepare a sauce from mustard, boiled yolks, sugar and olive oil. At the very end, add vinegar and mash the food with a fork.

Mix the prepared vegetables, add salt and place on plates. Garnish the salad with sauce and serve.

What side dish goes with meat in French?

Another great option is a warm vegetable and cheese salad. In appearance, this dish resembles a stew and has a rich taste.

Products:

• eggplant;
• two sweet peppers;
• a quarter of a small onion;
• two tablespoons of suluguni;
• white wine vinegar, salt and oil - to taste.

How to prepare a side dish for meat in French?

To do this, first process the vegetables, peel the eggplant and onion, and remove the core from the pepper. After this, cut the products into strips and fry separately.

Combine the prepared ingredients, salt them, add oil and vinegar to taste. Sprinkle the salad with grated cheese and serve it along with the meat.

French side dish for meat: recipe for mashed potatoes with cheese

If the main dish consists of meat, cheese, vegetables and sauce, then it can be supplemented with a hearty side dish.

Ingredients:

• potatoes - one kilogram;
• egg yolk;
• grated cheese - 100 grams;
• nutmeg - one pinch;
• salt and ground pepper.

A potato side dish for meat in French is prepared as follows:

• First peel the potatoes and then boil them until tender (don't forget to add a little salt to the water). After this, crush it into puree, mix with the yolk, spices, cheese and salt.
• Transfer the warm side dish to the special attachment. Place the puree on the parchment, giving it the shape of a rose.

Bake the potatoes for about 20 minutes in a well-heated oven. When the puree is covered with a beautiful golden brown crust, it can be placed on plates with the meat.

and cheese

Which side dish for French meat is better to choose if you like a bright, piquant taste? We offer you our option:

• iceberg lettuce - 150 grams;
• fresh cucumber, bell pepper and tomato - 50 grams each;
• garlic powder, salt, white pepper - half a teaspoon each;
• ginger - 20 grams;
• olive oil - one tablespoon;
• chopped greens - half a bunch;
• feta cheese or any other soft cheese - 50 grams;
• olives - six pieces;
• lemon juice - one tablespoon.

It is very simple to prepare a light side dish for meat in French.

Tear the lettuce leaves into small pieces, and cut the cucumber and sweet pepper into thin strips. Cut the tomato into half rings. Mix the products in a salad bowl, add salt, garlic and herbs.

Prepare a dressing with oil, lemon juice, ginger and pour the sauce over the salad and mix. Add olive rings and finely diced cheese to the vegetables. Before serving, let the salad sit in the refrigerator for at least half an hour.

Complex side dish

By this phrase we do not at all mean a difficult-to-prepare dish that you will have to pore over for a long time. On the contrary, this side dish is easy and quick to prepare - see for yourself:

• Place half a portion of mashed potatoes, sliced ​​cucumbers and tomatoes, and two tablespoons of canned green peas on plates with meat.
• Another simple option can be made from Korean carrots, boiled beans and fried potatoes.
• Don't forget that a side dish can also serve as a decoration. Therefore, serve roses from tomatoes and curly slices of fresh cucumber with meat.
• Grilled vegetables - eggplant, sweet peppers of different colors, tomatoes, potatoes, onions.

If you understand our idea, you can easily create several more options on your own that will ideally complement the main dish.

Stewed vegetables in oriental style

A side dish for meat in French does not have to comply with the strict rules of European cuisine. Take this simple idea and put it into practice.

Ingredients:

• large eggplant;
• red, yellow and green peppers - one each;
• bulb;
• soy sauce - two tablespoons;
• a little salt;
• sesame;
• vegetable oil.

Peel the eggplant and then cut into cubes. Wash the peppers, remove seeds and stalks, cut the pulp into medium-sized pieces. Remove the skin from the onion and then finely chop it.

Heat a frying pan and fry the eggplant until half cooked. Add pepper and onion to it. Stir the ingredients, cover them with a lid and simmer for five minutes.

Pour soy sauce into the vegetables and sprinkle them with sesame seeds. Salt the dish to taste and stir. The French side dish for meat can be served either warm or cold.

Potato and Korean carrot salad

Here is another recipe that goes well with baked meat. It will accompany the main course not only during a family dinner, but will also look great on the holiday table.

Ingredients:

• boiled potatoes (in their jackets) - 500 grams;
• Korean carrots - 250 grams;
• canned green peas - seven tablespoons;
• fresh dill - half a bunch;
• garlic - two large cloves;
• salt - half a teaspoon;
• vegetable oil - three tablespoons.

To begin, wash the potatoes well and boil until tender. To make the skin easier to remove, immediately place the tubers in cold water. Next, the potatoes need to be peeled, cut into cubes, combined with carrots and peas.

Prepare the dressing. To do this, mix chopped dill, finely chopped garlic, salt and vegetable oil. All you have to do is mix the sauce with the vegetables and transfer the finished salad to a dish.

As you may have noticed, side dishes for meat can be prepared from a variety of products. Read our recipes and choose any dish to your liking.

If you serve glamorous asparagus with simple pork, serve beef steak with rice and fried pineapple, and combine manly lamb with tender pasta in a creamy sauce, the dinner will be ruined. Because each type of meat needs its own side dish, which will not suppress, but emphasize its taste and aroma.

Some people believe that a side dish is exclusively mashed potatoes, rice, buckwheat or pasta, which they serve on a plate along with a cutlet or a piece of fried meat. It turns out satisfying, but not at all appetizing, ugly and non-dietary. It's also historically incorrect. After all, the word “garnish” is of French origin, which means decoration and addition to meat. To give the dish a spectacular appearance, chefs use colorful products or serve it using molds - even banal mashed potatoes and rice with vegetables, laid out like a tower, will look simply delicious on the plate. However, behind the external shine, do not forget about the side dish itself. According to the general opinion of nutritionists and chefs, the ideal complement to any meat is a mix of lettuce leaves with a small amount of vegetables in olive oil - the color scheme of this side dish refreshes the plate and pleases the eye, the chemical composition helps to quickly digest protein fiber, and the low amount of calories makes it dietary . However, you won’t be feeding your household “grass” every day. And you don't need to do this. After all, there are also stewed and fried vegetables, potatoes, cabbage, mushrooms, rice.

Mutton: rice, eggplant, onion

Lamb has a rather strong, aggressive taste, so the side dish for it should be no less powerful. Tender steamed broccoli or buckwheat will definitely not cope with this task. Potatoes will do, but in order for them to shine brighter, you will have to add more onions and garlic to them. If you are preparing rice, add carrots, cumin and barberries. If you are afraid of preparing the wrong side dish, just remember the classic Caucasian products that are served with lamb - eggplant, tomatoes, bell peppers. Vegetables can be roasted or sautéed with garlic and onions. By the way, the latter is considered an excellent companion for lamb, not only because of the compatibility of their tastes, but also due to chemical compatibility. Juicy onions, poured with boiling water, pomegranate or lemon juice, are served with shish kebab, lula kebab and pilaf to neutralize and break down fat. Moreover, it is desirable that not only the meat, but also the side dish with drinks be hot or at room temperature. Lamb fat is the most refractory: the temperature of our body is +36.6º C, and it solidifies already at +40º C. If you eat a cooled piece of meat with a cold snack and wash it down with an ice-cold cocktail, the fat will congeal in the intestines, and very serious health problems will arise.

Prepare a side dish of eggplant with a secret. To do this, cut the young seedless fruits into strips and fry on one side. Then place a tomato slice on the browned part and brush it with a mixture of salt, crushed garlic and chopped cilantro (can be replaced with parsley). Then fold the eggplant slice so that the tomato remains inside and fry it on both sides. For each serving of lamb you need to prepare 3-4 “secrets”.

Pork: cabbage, potatoes

Unlike lamb, pork has a relatively neutral-tasting, light-colored meat (in this it is similar to chicken), which is best paired with sweet and sour side dishes. It is not for nothing that in Germany and the Czech Republic they serve stewed sauerkraut with the knuckle, and in China they serve a spicy fruit and vegetable chutney, which is most often made from mango or pineapple. On the other hand, pork is a simple meat, without any frills, so it is better to choose a side dish for it of the same level. For example, rice or buckwheat with carrots and onions, stewed vegetables and potatoes in all its forms. Just don’t get hung up on fries and banal mashed potatoes - the latter can be turned into a real culinary masterpiece. To do this, simply add any filling to the prepared potato mass: pesto sauce, fried mushrooms or onions, baked garlic, wasabi, truffle paste, chopped salted herring, blue cheese. In Spain, for example, they really like to make puree with crushed young green onions.

Serve the potato side dish in the tuber halves. To do this, take large fruits of the correct oval shape, wash them thoroughly, cut them in half and boil them “in their uniforms”. Then scrape out the cores, leaving as thin a layer as possible near the skin, and fill them with filling. To do this, turn the pulp into puree and mix with garlic, parsley, dill, cheese and egg (you can crush any vegetables). Place the filled potato halves in the oven for half an hour and serve with the baked pork.

Beef: asparagus, carrots, mushrooms

Beef is called the Rolls Royce of the meat world, which means that the side dish for it should be high-quality, but very delicate: no bold tastes, aggressive aromas or sourness. For example, if you are making a complex puree, give up the bright fillings - only cream, yolk and, if desired, a little blue cheese. Fried potatoes, porcini mushrooms and champignons, as well as vegetables: green beans, carrots, corn, zucchini, peas, Brussels sprouts, also go well with beef. But the ideal side dishes for a good steak are boiled asparagus and spinach, which can be first fried and then simmered in cream until creamy.

Make skewers of dwarf vegetables as a side dish. To do this, thread mini-fruits of corn, cherry tomatoes, carrots and asparagus onto separate skewers and fry them in olive oil with the addition of Provençal herbs. At the end, add salt and pepper and place on a dish along with the steak.

Expert opinion

Martynenko Kirill

Chef and managing partner of the Torro Grill restaurant

I would not recommend using pasta as a side dish for meat. This is the lot of inexpensive canteens, and in all decent restaurants they are a separate dish and are called pasta. Rice with buckwheat can be served with meat, but before that it is advisable to diversify them with spices, herbs and vegetables. For example, buckwheat goes well with porcini mushrooms, fried onions or soy sauce, but it is best served with light, neutral pork or veal meat.

They don't match!

Beef: pineapple, stewed cabbage, buckwheat

Pork: asparagus

Mutton: horseradish, cream, pasta.

Did you know that the original recipe for “Orlov style veal” did not include potatoes, and the dish itself was served without any additions at all. Today, a side dish is required for classic French meat, but we will discuss what exactly can be served along with this incredibly tasty treat in this article.

It is worth noting that meat is a product that goes well with vegetables, pasta, and grains, so there will be plenty to choose from as a worthy side dish.

Potato side dish for meat in French

Potatoes are the first thing that comes to mind when thinking about what side dish to serve for lunch or dinner. And here it is not so important how exactly we decide to prepare this vegetable, because in any form it is equally suitable for any dish, be it meat, fish or salad.

You can make such an original side dish at home in a matter of minutes, especially if you have a simple recipe like ours on hand.

How to make a potato side dish for “Orlov style veal”

1. We take three large potatoes, wash them thoroughly and peel them.
2. Then we make cuts across each root vegetable (every 5 mm) to form an accordion. You should cut a little deeper than the middle, but not all the way.
3. Now add a little salt to each root vegetable, pepper and coat the top with vegetable oil with a brush.
4. Prepare the filling: mix crushed garlic (3 cloves) with soft butter (130 g) and dried dill (3 tbsp).
5. Cut hard cheese (250 g) into small thin slices (2-3 mm).
6. Now we need to stuff the potatoes. Carefully, one by one, place the cheese filling and garlic-butter mixture into each cut. We do this procedure with all the potatoes.
7. After this, put the accordion potatoes into the oven on a baking sheet lined with parchment for 45 minutes, where they will be baked at a temperature of 190 o C.

Mashed potatoes, shaped like a medallion, pyramid or tower, using culinary rings of different shapes, will look very original as a side dish for meat in French. But the most interesting option for serving crushed potatoes is in the form of roses, described in our next step-by-step recipe.

Mashed potatoes with cheese

And if you prefer to serve mashed potatoes, then this recipe will be a valuable acquisition for you.

• Peel 1 kg of potatoes, boil them until tender in salted water, and then mash them into a puree.
• Add to the potato mixture 1 egg yolk, 80 g finely grated cheese, 1/6 tsp. ground nutmeg, salt and pepper to taste.
• Mix everything well, and while the mashed potatoes are still warm, load them into a pastry bag. Using a special attachment, squeeze the potato roses onto a baking sheet lined with parchment, then grease them with yolk.
• Next, place the tray in the oven and bake the potato side dish at 200°C for 20 minutes until golden brown.

Express side dish for baked meat in French

Frozen vegetables and mixtures, such as Hawaiian or Mexican, are a great time saver. This is, in fact, a ready-made side dish; you just need to boil the contents of the package in salted water for 15 minutes, and, if desired, brush it with spices, butter or any sauce (to taste).

This is the fastest and easiest recipe for preparing a side dish for meat in French.

Green beans with pine nuts

1. Boil frozen green beans (1 pack) in salted water for 10 minutes until tender.
2. In a hot frying pan, greased with oil, fry finely chopped garlic (2 cloves) for 1 minute, and then add 5 tbsp. pine nut kernels and heat them for 3 minutes.
3. Next, mix the garlic nuts with the beans and serve as a side dish.

Hawaiian mushroom mixture

1. Fry 300 g of fresh, thinly sliced ​​champignons in vegetable oil over high heat until golden brown.
2. After that, pour a package of frozen Hawaiian mixture into the pan, pour in ½ cup of water, add ½-1 tsp. salt, reduce the flame to medium and cook the side dish under the lid for 15 minutes.

Cauliflower in batter

• In boiling salted water, boil the frozen cauliflower (1 package) for 10 minutes, and then put it on a sieve.
• At this time, prepare the batter: beat 2-3 eggs with a pinch of salt and black pepper until foamy, and then add 1.5 tbsp. flour and 2 tbsp. grated (on a fine grater) hard cheese (80 g).

• Pour a little vegetable oil into a heated frying pan. As soon as it warms up well, dip the cabbage florets in the batter and fry them until golden brown, then place them on a paper napkin to remove excess fat.

Pasta side dishes

Today, the selection of pasta in stores is simply amazing in its diversity, for which special thanks to the Italians. Spaghetti, fettuccine, tagliatelle, fusilli, rigatoni and countless other types of pasta, which cooks in 10-20 minutes, will be an excellent side dish for French meat.

A very interesting side dish would be orzo pasta, which looks like long-grain rice. Guests will be very impressed by both the magical taste and the unusual appearance of the side dish.

Or maybe you should cook dinner in the Italian-French style, and cook spaghetti with pesto as a side dish? A very interesting idea, we suggest you try it out.

Spaghetti with pesto sauce

• Boil spaghetti (½ package) until tender in boiling water with the addition of 1 tbsp. olive oil and 1.5 tsp. salt, after which we place the product on a sieve.

• Prepare the sauce: place 100 g of fresh basil, 1/3 tbsp into a blender bowl. olive oil, 2 garlic cloves, salt, pepper to taste and 2 tbsp. walnut kernels. Whisk all ingredients until smooth and the sauce is ready.
• This side dish should be served like this. Place a nest-shaped portion of spaghetti on a plate, pour pesto sauce (2-4 tbsp) over it, sprinkle with 1 tbsp. grated parmesan and 1 tsp. chopped nuts.

What is a complex side dish? No, this is not a fancy dish that you need to pore over for several hours, but a side dish consisting of several simple ones. That is, on one plate for the main meal, 2 or more types of side dishes are also offered, for example, mashed potatoes and stewed cabbage, half a portion of each.

Typically, fresh vegetables or green salads are used for a complex side dish. A striking example of a complex side dish is the “Goat in the Garden” salad, the recipe for which you can find on our website.

Composing a complex side dish is absolutely not difficult. The main thing is to harmoniously and beautifully place all the components of the dish on a portioned plate, for example, carefully place each element of the side dish (separately) on lettuce leaves.

Here are some excellent options for such an additional component dish for meat in French:

• Half a portion of mashed potatoes, sliced ​​cucumber and tomato, a small pile of sauerkraut and 2 tbsp. green peas.
• French fries, boiled green asparagus and Korean carrots.
• Olives, sweet peppers cut into strips of different colors, a bowl of rice sprinkled with curry, 2 tbsp. corn.
• Green beans stewed with onions and sprinkled with sesame seeds, fresh tomato roses, fresh cucumber carving, olives, potato balls.

Our website contains training master classes on beautiful cutting of vegetables and carving, which will help you create fabulously beautiful complex side dishes for meat in French.

Using our recipes and tips, each time you can prepare your favorite meat snack differently and, thereby, constantly change its usual taste to an unrecognizably original one. Just by changing the side dish for the meat, you will be able to transform the familiar “Veau Orloff” into a completely new, but no less tasty and appetizing dish, which every housewife can make in her own kitchen.

Bon appetit!