WITH Christmas approaching it is always nice to be ready and prepared for the family lunch.
Here are a couple of recipes that you can store and will spice up those wonderful winter vegetables and grace the table in their own right.
Parsnips roasted can be wonderful but tricky, leave them a little too long and they can be dry and burnt.
This recipe with golden syrup will give you the same result but a 100 times better and it is really simple.
Sprouts with chestnuts is as festive as any recipe can be, it takes little or no more work than plain old boiled Brussels – they will be the highlight of the table.
Parsnips in Golden Syrup
Ingredients
4 parsnips
Olive oil
Golden syrup
Sea salt and freshly milled pepper
Method
1. Peel and leave whole or cut into half lengthways if parsnips are large. Boil in salted water until cooked. Drain and pat dry.
2. In a hot frying pan add a dash of oil and approximately 1dsp golden syrup.
3. Add the parsnips and toss until golden brown, season with sea salt and freshly milled pepper and serve.
Brussel Sprouts and Chestnuts
Ingredients
450g sprouts cooked and re-freshed in iced water
½ onion chopped and lightly boiled in a little water
100g cooked chestnuts
Butter
Method
1.R e-heat the sprouts in boiling salted water.
2. Gently fry the chestnuts in butter, after a minute or so add the onions followed by the sprouts.
3. Season with sea salt and freshly milled pepper.
- Post to:
del.icio.us
Digg
Newsvine
Nowpublic
Reddit
« Previous | Home | Next »