Christmas Vegetables
Get your Christmas vegetables just right with this masterclass from James! Serves a crowd!
Ingredients
Christmas veg
- 500g Brussel sprouts
- 300g green beans
- 6 large parsnips, peeled and cut into batons
- 1 head broccoli, separated into florets
- 1 head cauliflower, separated into florets
- 50g butter
- Honey
- Sherry
Star Anise Carrots
- 1 bunch carrots, peeled
- 4 star anise
- 50g butter
- 50g caster sugar
- 1 tsp salt
Cabbage with chestnuts
- 2 Hispi cabbage
- Knob of butter
- 100g chestnuts, sliced
- Salt and pepper
Method
Christmas Vegetables
For the veg, bring a large pan of water to a boil add salt, then blanch the cauliflower for 3 minutes, scoop into a large bowl of iced water, then do the same with the parsnips, followed by the Brussels, then the broccoli, and finally the beans.
Place onto a lined tray and chill in the fridge, when ready to serve, bring a large pan of water to a boil, add salt, pour in all the veg and cook for 2 to 3 minutes until piping hot. Drain and pour onto a platter and dot with butter.
For the parsnips, sauté in sherry, honey and butter until caramelised.
Star Anise Carrots
Place all the ingredients into a pan bring to the boil then simmer for 30 minutes.
Cabbage with Chestnuts
Pop all the ingredients into a pan bring to the boil, pop a lid on cook for 2 to 3 minutes. Season and serve.
Ingredients
Christmas veg
- 500g Brussel sprouts
- 300g green beans
- 6 large parsnips, peeled and cut into batons
- 1 head broccoli, separated into florets
- 1 head cauliflower, separated into florets
- 50g butter
- Honey
- Sherry
Star Anise Carrots
- 1 bunch carrots, peeled
- 4 star anise
- 50g butter
- 50g caster sugar
- 1 tsp salt
Cabbage with chestnuts
- 2 Hispi cabbage
- Knob of butter
- 100g chestnuts, sliced
- Salt and pepper
Method
Christmas Vegetables
For the veg, bring a large pan of water to a boil add salt, then blanch the cauliflower for 3 minutes, scoop into a large bowl of iced water, then do the same with the parsnips, followed by the Brussels, then the broccoli, and finally the beans.
Place onto a lined tray and chill in the fridge, when ready to serve, bring a large pan of water to a boil, add salt, pour in all the veg and cook for 2 to 3 minutes until piping hot. Drain and pour onto a platter and dot with butter.
For the parsnips, sauté in sherry, honey and butter until caramelised.
Star Anise Carrots
Place all the ingredients into a pan bring to the boil then simmer for 30 minutes.
Cabbage with Chestnuts
Pop all the ingredients into a pan bring to the boil, pop a lid on cook for 2 to 3 minutes. Season and serve.
