Christmas Veg

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

Seasoning

• 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

3 cloves

1kg red cabbage, heart removed, sliced thinly

2 red onions, sliced thinly

2 large cooking apples, cored and chopped finely

50g butter

200ml red wine

150ml water

• 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.

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