Swiss Christmas sides get a bold Ottolenghi-inspired makeover this year

Swiss cooks are turning to fresh ideas for festive side dishes this year. Inspired by Yotam Ottolenghi's growing influence, the SRF culinary team has shared creative alternatives to traditional Christmas roast accompaniments. His Mediterranean-style vegetarian recipes have gained popularity since 2020, with sold-out events and translated cookbooks shaping modern Swiss cooking. One standout suggestion is Ottolenghi-Inspired Pointed Cabbage with Miso and Lime Butter. This dish offers a quick yet bold flavour, thanks to the umami-rich miso butter. Pointed cabbage itself is milder and more delicate than standard white cabbage, making it a refined choice for festive meals.

Another versatile option is leeks paired with mustard, cheese, and redcurrants. The combination creates a balanced side that works alongside roasts or as part of a vegetarian spread. Leeks, known for their adaptability, also feature in numerous other recipes. For something heartier, Safran or Cheese Spaetzle provides flexibility. A light touch of saffron elevates the dish, while the cheesy Käsespätzle version delivers comfort and richness. Either can stand alone as a main or complement a sauce. The team also recommends Beetroot and Potato Pavé, a striking layered dish resembling a sunset. Its vibrant colours and earthy flavours suit both side and centrepiece roles.

Ottolenghi's influence continues to grow in Switzerland, with his recipes now shaping festive menus. The SRF team's suggestions highlight how simple ingredients—like pointed cabbage, leeks, and spaetzle—can transform traditional sides into modern, flavourful dishes. These alternatives offer both visual appeal and new tastes for holiday dining.