What to cook on the side dish for cutlets.

Let's talk about garnishes. The word "garnish" comes from French. Literally it is translated as "decorating, filling". The garnish is designed to complement the main course and to taste, and in volume. The main dish is meat, fish, poultry or game. Garnish should match the main dish to taste, complement and enrich its flavor.

As a simple side dish, you can prepare various cereals, vegetables, potatoes, pasta, legumes. Also there are complex compound side dishes: this is, as a rule, representatives of national cuisines.

What to prepare a side dish for cutlets?

Garnish to cutlets can be almost anything. Cutlets are delicious and with potatoes, and with pasta, and with cereals. Also on a garnish to cutlets it is possible to prepare a dish from legumes, for example, pea puree. Most of these recipes are familiar to many from childhood. If you want to cook something light and dietary as a garnish, try stewed beans.

Garnish to cutlets from green beans

Take a packet of green beans (400 or 500 grams), a teaspoon of sesame, 50 grams. Cashew nuts, a little red hot pepper, salt, olive oil.

Serve sesame seeds and crushed nuts in olive oil. Add the pepper. Then add the beans. Salt, add a little water, cover the frying pan with a lid and cook for 5-7 minutes. The dish is ready.

Garnish from buckwheat

Buckwheat can be cooked in different ways. It can be boiled, but can be steamed with water or milk. Buckwheat can be cooked in a saucepan on fire, in a microwave, in a double boiler, and it can also be cooked in a clay pot in the oven. It is best, of course, to cook buckwheat in a Russian oven, but few have the opportunity.

We cook buckwheat on the plate

Before cooking, pick the croup. It may contain small pebbles or extraneous grains. Light buckwheat can be fired in a frying pan. It is not necessary to ignite the dark buckwheat. Rinse the rindled rump, pour into a saucepan. Fill the groats with cold water by volume 2 times more than the volume of cereals. Bring the water to a boil, then reduce the heat and keep the saucepan over low heat under the closed lid for 20 minutes. Buckwheat is ready. Salt porridge if you did not do it at first. Add the butter. You can spare the oil, you can not spoil the porridge with oil. Garnish is ready.

Garnish to the liver

When cooking, the liver quickly loses moisture, so the prepared dish from the liver is often dry. To prevent this, it is best to extinguish the liver in sour cream. But even in this case, the liver will not be juicy, so the garnish to the liver should be soft and gentle. And the best thing you can think of is a mashed potatoes.

Cooking mashed potatoes

Take half a kilogram of potatoes, half a glass of milk or cream, 30 gr. Butter, 1 egg, a little salt.

First, cook the potatoes. We put a pot of water on the fire. When the water boils, we throw in it the chipped and sliced potatoes, salt and reduce the fire to a weak one. After 20-25 minutes, the potatoes are ready.

In a separate scoop we boil milk or cream

From the boiled potatoes drain the water, add crushed oil, then milk or cream. We knead potatoes with a crush. You can also use a blender. Then add the egg yolk or beaten egg and stir the potatoes again. It is very important to add the egg to the hot potato to destroy the bacteria. Or use a quail egg, in quail eggs there is no salmonella.

Garnish for meatballs

Meatballs in composition and method of cooking are similar to cutlets. What is the difference between cutlets and meatballs? In the cutlets add a small amount of additives: a little onion, a little soaked bread. In meatballs, the volume of additives is higher. As additives, rice or vegetables are used. Therefore, the meatballs are air and light. To this dish you can serve almost any garnish. On a garnish to the meatballs usually cook buckwheat porridge, mashed potatoes, pasta, rice.