Companions for the roast - fruit and vegetable side dishes - Holiday Entertaining special section

Adorn your holiday roast platter with attractive, complementary vegetable and fruit side dishes. Here are five choices, featuring tiny edible pumpkins, carrots, bell peppers, cranberries, and artichokes. They all can be made ahead, and some improve with reheating.

To reheat in a microwave oven, set foods slightly apart on a microwave-safe plate. Drape with plastic wrap and cook on full power (100 percent for 2 minutes. Rotate plate to reverse position of foods. Continue heating, 1 minute at a time, rotating plate 1/4 turn each time, until vegetables are hot. For these quantities, allow at least 10 minutes.

Steamed Mini-Pumpkins

with Fresh Raisin Chutney

10 to 12 miniature pumpkins (7 to 8 oz. each), such as Jack Be Little or Munchkin

Fresh chutney of grapes and tart apples fills steamed mini-pumpkin. Fresh raisin chutney (recipe follows) 10 to 12 nontoxic green leaves, slightly larger than pumpkins, rinsed and dried (optional) 10 to 12 small clusters green grapes, rinsed and drained (optional)

Rinse pumpkins and set on a rack (they can be stacked loosely) over 1 inch boiling water in a 6- to 8-quart pan. Cover and steam over medium-high heat until pumpkins are tender when pierced, about 20 minutes.

Lift pumpkins from rack and let stand until cool. Slice off top 1/4 of each pumpkin. With a spoon, gently scoop out seeds; take care not to break through shell. If cooked ahead, replace lids, cover, and chill up until next day; reheat pumpkins by steaming about 8 minutes in a single layer (you'll need 2 pans), or use a microwave oven (see instructions at left).

Spoon warm chutney equally into each pumpkin and replace lids. Arrange pumpkins on leaves on the rim of a large platter around an entree. Garnish with grapes. If tender to bite, shells of pumpkins are also edible. Makes 10 to 12 servings.

Per serving: 159 cal.; 2.2 g protein; 0.6 g fat (0.2 g sat.); 40 g carbo.; 7.3 mg sodium; 0 mg chol.

Fresh raisin chutney. In a 12-inch frying pan or 5- to 6-quart pan, braize-deglaze (see page 184) 2 large (about 1 lb. total) finely chopped onions with water until mixture is deep brown. Add 2 large (1 lb. total) cored, peeled, finely chopped tart apples (Newtown Pippin or McIntosh), 4 cups seedless green grapes, 1 cup water, 3/4 cup red wine vinegar, 3/4 cup firmly packed brown sugar, and 1/4 teaspoon pepper. Bring to a boil on high heat; cover and simmer until grapes begin to split, 10 to 15 minutes.

Cook uncovered, stirring often, until mixture is thick and no longer has any free-flowing liquid; as mixture thickens, stir more often to prevent scorching. Add salt to taste. If made ahead, cover and chill up to 3 days; reheat to use. Makes about 4 cups.

Carrot and Onion Bundles

5 or 6 green onions with tops, root ends trimmed 6 to 8 large (1-1/2 to 2 lb. total) carrots, peeled and cut into 1/8-inch-thick sticks, each about 3 inches long

Cut each onion in half lengthwise. In a 4- to 5-quart pan, bring 2 inches water to boiling; add carrots. Cover and cook until carrots are barely tender to bite, about 3 minutes. Lift out with a slotted spoon and immerse in ice water to stop cooking. When cool, drain and divide into 10 to 12 equal portions.

Return the cooking water to boiling and push a few onions at a time beneath the surface. Cook just until onions are limp. Transfer them to ice water to cover. Drain.

To make bundles, lay an onion piece out flat. Neatly align a portion of carrots on onion to make a cross. Tie onion gently but snugly around carrots. Trim ends of onion to make a tidy-looking bundle. If made ahead, set bundles side by side, cover airtight, and chill up until next day.

Serve cold, at room temperature, or reheated in a microwave oven (see page 176). Place bundles on a large platter around an entree. Makes 10 to 12 servings.

Per serving: 23 cal.; 0.6 g protein; 0.1 g fat (0 g sat.); 5.5 g carbo.; 18 mg sodium; 0 mg chol.

Red Bell Peppers

and Caper Rice

If you can't find small peppers, use medium-size ones cut down in size. After cutting off the top, trim the cut edges of both pieces so the pepper is 2 to 3 inches tall when reassembled.

10 to 12 small (each 2 to 3 oz. and 2 to 3 in. tall) red, yellow, or orange bell peppers 8 slices bacon 1 cup short- or medium-grain rice 4 teaspoons grated lemon peel 1/4 cup drained canned capers 1/4 cup seasoned rice vinegar (or 1/4 cup rice vinegar and 4 teaspoons sugar)

Cut off top 1/3 of each pepper; set tops aside. With a small spoon, scoop out seeds and white membrane from pepper bases and tops; rinse and drain both. If needed, trim pepper bases so they will sit steadily.

In a 2- to 3-quart pan over medium heat, stir bacon often until crisp, about 10 minutes. With a slotted spoon, transfer bacon to towels; let drain. When cool, finely crumble. Discard drippings; wipe pan clean.

To pan, add rice, lemon peel, and 2-1/2 cups water. Bring to boiling over high heat. Stir; then cover and simmer until liquid is absorbed, about 20 minutes. Uncover; with a fork, stir in bacon, capers, and vinegar.