There’s an advert on tele at the moment which toys with idea that everyone has a favourite part of Christmas dinner. Some people love the turkey the most; other lust after the roast potatoes; lots – I know – go wild over the bacon-wrapped sausages. Personally, I swoon over the indulgent nature of the vegetables.
At Christmas honey is paired with long roots; cream with tubby roots; brown sugar with brassicas and butter with everything. Vegetables have never been so impure! But because it’s only one day in the year and because I’m fairly sure I don’t consume anywhere near the 7,000 calories which is supposedly the nation’s average, I’m not going to bother looking for lower fat/calorie alternatives this year or any other. Bring on the sticky parsnips! 🙂
The following three dishes are the vegetables which will be adorning our table this year. Yum yum.
Honey Roasted Carrots and Parsnips
(serves 6 as a side)
3 big parsnips, peeled, halved length ways and quartered
3 big carrots, peeled, halved length ways and quartered
1 heaped tablespoon butter
1 heaped tablespoon honey
- Pre-heat the oven to 200oC.
- Melt the butter and honey in a pan and season well.
- Lay out the carrots and parsnips on a baking tray and drizzle with the butter/honey mixture. Mix well with hands to ensure the veg are thoroughly coated.
- Roast for 30 mins, turning occasionally.
Brussels Sprouts with Bacon and Chestnuts
Recipe at: http://www.bbc.co.uk/food/recipes/database/brusselssproutswithc_84756.shtml. I use organic streaky bacon rather than panchetta and, being a masochist, fresh chestnuts rather than vacum-packed.
Spiced Red Cabbage
4 tblspn brown sugar
2 cloves of garlic, crushed
Zest of one lemon
1/2 tsp cinnamon
1/2 tspn nutmeg
1kg red cabbage, heart removed, sliced thinly
2 red onions, sliced thinly
2 large cooking apples, cored and chopped finely
200ml red wine
- Mix the sugar, spices, zest, garlic and seasoning.
- Layer the butter, veg and spiced sugar in a heavy based pot.
- Pour over the wine and water. Top with blobs of butter.
- Place over a low heat and cook slowly for 3 hours, stirring very occasionally.
- Season to taste.