Three ways to use rosemary in side dishes
Are you searching for new ideas on how to make everyday side dishes a little more festive? Well look no further as adding fresh rosemary is the answer! Boiled potatoes and green salads are all well and good, but what about honey-roasted rosemary potatoes or glistening sweet and sour rosemary carrots? Using rosemary is also great for making crispy and salty rosemary bread. Check out these three rosemary recipes and transform your everyday cooking.
Rosemary potatoes
1 kg of floury potatoes
3 tablespoons olive oil
a couple of sprigs of fresh rosemary
1 tbsp honey
1 tsp salt
a pinch of black pepper
Wash the potatoes well and cut them in halves or quarters depending on the size. Transfer the potatoes to an ovenproof dish and mix in the oil. Sprinkle with the rosemary leaves, salt and black pepper and drizzle the honey on top. Bake the potatoes in the oven at 225 degrees for about 30 minutes until the potatoes are cooked through. Turn the potatoes over with a spatula halfway through baking. Serve the potatoes with meat and a red wine sauce, for example, or as a snack with a mayonnaise tip.
Rosemary bread
4 dl of water
1 cube of dry yeast
1 tbsp sugar
1 tbsp fine salt
8 dl wheat flour
6 tbsp olive oil
a couple of sprigs of fresh rosemary
2 tbsp finger salt
Heat the water to a tepid warm temperature and mix in the sugar and fine salt. Mix the dry yeast with a couple of decilitres of wheat flour and then combine with the water mixture. Cover the bowl with a cloth and let it stand in a warm place for about 15 minutes until the dough starts to bubble. Then mix the rest of the wheat flour with the dough and finally add half of the olive oil. Roughly chop the leaves of the second rosemary branch with a knife and knead into the dough.
Grease the baking dish or line it with baking paper. Pour the dough into a pan and let it rise again covered with a cloth until it doubles in size. When the dough has risen, pierce some holes with your fingers. Finally, brush the remaining olive oil on top and sprinkle the rosemary leaves and finger salt on the surface. Bake the bread in the oven at 200 degrees for about 30 minutes until the bread has a beautiful golden brown colour.
Rosemary carrots
8 large carrots
2 dl white wine vinegar
4 dl sugar
6 dl of water
a few sprigs of fresh rosemary
Boil the white wine vinegar, sugar and water in a saucepan. Wash the carrots well and cut them into long, thin slices with a peeler. You can also cut the middle part into thin chips with a knife. Mix the cooled broth, carrot chips and rosemary branches in a bowl, put the lid on and leave for at least a few hours in the fridge to marinade. For best results, serve the rosemary carrots the next day as a side dish or as a salad alternative.
