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Holiday Side Dishes

Yukon Gold Mashed Potatoes - Roasted Carrots - Deviled Eggs

Serves 6

Fall side dishes with Sterling wine

Enhance your holiday feast with a delightful trio of holiday side dishes that promise to elevate any main course. Yukon Gold Mashed Potatoes offer a creamy, velvety texture that pairs beautifully with the caramelized sweetness of Roasted Carrots, bringing out their natural flavors with a perfect golden finish. Add to the mix the savory richness of Deviled Eggs, with their smooth, tangy filling, and you have a trio that is both festive and versatile. Together, these sides create a harmonious balance of flavors and textures, making them the ideal accompaniment to any holiday meal.

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Yukon Gold Mashed Potatoes

Serves 6

Ingredients

4# Yukon gold potatoes (peeled and cut into large dice)

½ Cup creme fraiche

½ Cup heavy cream

¾ Cups European style butter

Salt to taste

Directions

Place diced yukon gold potatoes in a pot of salted water.

Cook potatoes on low until fork tender. Do not boil potatoes or the mashed potatoes will be too saturated.

Once the potatoes are fork tender remove and place on a tray and cool slightly. This will help remove some of the excess water.

Place the cooked potatoes in a food mill or ricer and prep the potatoes into a large mixing bowl.

In a small saucepan heat up the heavy cream and butter until butter is fully melted.

Add the cream and butter to the potatoes and fold in crème fraîche. Do not over mix or mashed potatoes will be gummy.

Serve warm and garnish.

Roasted Carrots

Serves 6

Ingredients

2 pounds of carrots, peeled and cut into uniform sticks

2 tablespoons olive oil

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 tablespoon honey or maple syrup (optional for added sweetness)

2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme (optional)

1 tablespoon chopped fresh parsley for garnish (optional)

Directions

Preheat your oven to 400°F (200°C).

Place the peeled and cut carrots in a large mixing bowl. Drizzle with olive oil, then add salt and pepper. Toss the carrots until they are evenly coated with the oil and seasoning.

If desired, add honey or maple syrup to the carrots for a hint of sweetness. Sprinkle in the thyme leaves. Toss again to distribute the optional ingredients evenly.

Spread the carrots in a single layer on a large baking sheet. Make sure not to overcrowd them, as this will help them roast evenly.

Place the baking sheet in the preheated oven. Roast the carrots for 25-30 minutes, or until they are tender and caramelized at the edges. Stir them halfway through cooking to ensure even roasting.

Once the carrots are done, remove them from the oven and let them cool slightly. Transfer the carrots to a serving dish and garnish with chopped fresh parsley for a burst of color and freshness, if using.

Holiday Deviled Eggs

Serves 6

Ingredients

12 large eggs

1/3 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon white vinegar

Salt and pepper to taste

1/4 cup finely chopped dried cranberries

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh parsley

1 tablespoon honey (optional)

Paprika for garnish

Sprigs of fresh herbs for decoration (optional)

Directions

Place the eggs in a large pot and cover with water. Bring to a boil, then remove from heat and cover. Let stand for 10-12 minutes.

Drain and cool the eggs under cold running water. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.

Mash the yolks with a fork, then add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth.

Stir in the dried cranberries, rosemary, and parsley. For a touch of sweetness, add honey if desired.

Spoon or pipe the yolk mixture back into the egg whites.

Sprinkle with paprika and decorate with sprigs of fresh herbs.

Optional Variations

Spiced: Add a pinch of cinnamon or nutmeg for a warm, seasonal flavor.

Nutty: Top with crushed pecans or walnuts for added texture.

Chef Jason

The culinary team at Sterling Vineyards is led by Chef Jason Toji. A graduate of the Culinary Institute of America, Chef Jason is a Napa Valley veteran and brings with him a passion for perfecting dishes in an elevated yet approachable way. Paired with our Sterling Reserve wines, these dishes are sure to make every meal a memorable occasion.

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