Favourite Fancy Veg with Xmas Dinner??

[warp9]

What's your favourite way of adding to, preparing or serving the veg with your Christmas lunch or dinner? I'm thinking along the lines of:

1) Carrots cut into chunky strips, steamed, then tossed in a little honey to glaze.
2) Lightly boiled sprouts briefly pan fried with pancetta or smoky bacon.

Any gems you'd like to share?

[tamore]

sprouts finished with lardons and chestnuts in a frying pan.

[TheD]

Carrot strips dipped in a honey and chilli mix and then roasted

[shakotan]

Red cabbage with port and cranberry.

[Lemmonie]

Im sure ive had iceberg lettece and peas cooked in white wine but i cant remeber if thats exactly what it was. Very nice though and definitely lettece

[ascayman]

Im doing a red cabbage with prunes.

http://www.bbcgoodfood.com/recipes/8369/spiced-red...

As well as the sprouts suggested in the other thread.

http://www.pistonheads.com/gassing/topic.asp?h=0&a...

[Lemmonie]

I do my carrots by boiling then draining and adding a knob of butter and a little sugar and stiring till disolved.

[Matt Harper]

Strong carrot theme here. I like to par-boil whole baby carrots with stalks trimmed, then rolled in flour, dipped in egg and finally rolled in breadcrumbs then deep fried for about 60 seconds.

I also like 2 cheese potato rosti, grated potato, grated gouda, mixed with melted garlic butter, packed into ramekins, dusted with parmesan and oven baked for 30 mins. Once I've grated the spuds I wrap them in a tea towel and wring-out all of the starchy liquid, before mixing in the other ingredients. Simple but delicious (and horribly bad for you).

[peter tdci]

Roast parsnips with parmesan is a favourite here. Parboil some parsnips (sliced lengthways), drain and roll in a mixture of grated parmesan and seasoned flour. Then roast in fat/oil until crisp.

Edited by peter tdci on Thursday 13th December 00:35

[Noisy]

I like parsnips roasted in maple syrup.

[anonymous-user]

roasted carrots and tarragon with sesame seeds.

garlic roasted potatoes fluffed up with crispy paprika/salt crust

red cabbage, mace/all spice mulled wine, and apple with cider.

golden mash -saffron infused mash



i am not a fan of plain food

Edited by The Spruce goose on Wednesday 12th December 22:27

[Mobile Chicane]

shakotan said:

Red cabbage with port and cranberry.

Red cabbage with apple, onion and cloves:

Just a few cloves, tied up in a muslin bag for easy removal.

Sauté a diced onion in a casserole, then add a diced Bramley apple and a finely shredded red cabbage.

Simmer with the lid on until the cabbage is tender. Add a few raisins for sweetness if it needs it; lemon juice if it doesn't.

Reheats well.

[warp9]

Matt Harper said:

I also like 2 cheese potato rosti, grated potato, grated gouda, mixed with melted garlic butter, packed into ramekins, dusted with parmesan and oven baked for 30 mins. Once I've grated the spuds I wrap them in a tea towel and wring-out all of the starchy liquid, before mixing in the other ingredients. Simple but delicious (and horribly bad for you).

Do you need to par boil the spuds first and I take it the ramekin is only used the shape the patty - you take it out before dusting in parmesan and baking?

Liking the parsnip and red cabbage recipes!

[Fane]

I've bought a Celeriac to try mashed this weekend, as a precursor to Xmas Day. Don't know if the M-i-L will take to it on Christmas Day. She has the "we fear change" mentality.

Think we'll be doing roasted carrots, parsnips with parmesan, celeriac and red cabbage (the latter using Deliah's tried and trusted method).

ETA - and sprouts with pancetta.

[zygalski]

tamore said:

sprouts finished with lardons and chestnuts in a frying pan.

Yep.
Fry the bacon lardons until crispy.
Thinly slice a handful of raw sprouts per person & fry for a few minutes until soft.
Roughly chop 1/2 handful of chestnuts per person & add.
Finally, add a little double cream & season to taste

[OzzyR1]

Fane said:

I've bought a Celeriac to try mashed this weekend, as a precursor to Xmas Day. Don't know if the M-i-L will take to it on Christmas Day. She has the "we fear change" mentality.

Think we'll be doing roasted carrots, parsnips with parmesan, celeriac and red cabbage (the latter using Deliah's tried and trusted method).

ETA - and sprouts with pancetta.

Celeriac is the one vegetable I really cannot stand, bloody awful things (imho of course)!!

[Matt Harper]

warp9 said:

Matt Harper said:

I also like 2 cheese potato rosti, grated potato, grated gouda, mixed with melted garlic butter, packed into ramekins, dusted with parmesan and oven baked for 30 mins. Once I've grated the spuds I wrap them in a tea towel and wring-out all of the starchy liquid, before mixing in the other ingredients. Simple but delicious (and horribly bad for you).

Do you need to par boil the spuds first and I take it the ramekin is only used the shape the patty - you take it out before dusting in parmesan and baking?

No - I grate the potato raw, wring-out the starch and mix 50/50 with the grated gouda. I then pour in the garlic butter to bind it all together and season with salt/black pepper. I coat the inside of the ramekins with butter to stop the potato sticking to them. The parmesan then goes on top before it goes into the oven. After half an hour to 40 mins at 375 degrees, they are done. The potato is cooked and soft, the gouda is stringy, but not liquid and there's a nice browned crust, that's enhanced by the parmesan dusting on the top.

[Pints]

Some good ideas here. Beats the usual carrots and parsley I'm usually served.

[AW35]

Toasted pine nuts are a good thing to chuck at veg, for instance the top of a cauli cheese.

[Fane]

OzzyR1 said:

Celeriac is the one vegetable I really cannot stand, bloody awful things (imho of course)!!

I don't *think* that i've ever eaten it, hence the experimentation this weekend, to see if it'll work on xmas day.