Christmas Vegetables
Do you struggle to get your Christmas Vegetables right? Fret no longer, use this masterclass recipe from James! Crispy potatoes and perfect veggies are now easy peasy!
Ingredients
Roast Potatoes:
- 100g dripping
- 50ml olive oil
- 50g butter
- 2k King Edward potatoes peeled
Vegetables:
- 500g Brussel sprouts
- 6 large Carrots, peeled and sliced
- 6 large Parsnips peeled and cut into batons
- 1 head Broccoli, separated into florets
- 1 head Cauliflower, separated into florets
- 50g Butter
Method
Pre heat the oven to 200c.
For the potatoes, cut the larger ones in half, pop into a pan of boiling salted water bring back to the boil and cook for 3 to 4 minutes, drain and shake in the colander.
Place a roasting tray in the oven with all 3 fats, when hot and sizzling pour the potatoes in and roast for 40 to 45 minutes.
For the veg bring a large pan of water to the boil add salt, then blanch the cauliflower for 3 minutes, scoop into a large bowl of iced water, then do the same with the cauliflower florets, followed by the brussels, then the broccoli, and finally the carrots.
Place onto a lined tray and chill in the fridge, when ready to serve bring a large pan of water to the boil add salt, pour in all the veg and cook for 2 to 3 minutes until piping hot. Drain, pour onto a platter and dot with butter.
Ingredients
Roast Potatoes:
- 100g dripping
- 50ml olive oil
- 50g butter
- 2k King Edward potatoes peeled
Vegetables:
- 500g Brussel sprouts
- 6 large Carrots, peeled and sliced
- 6 large Parsnips peeled and cut into batons
- 1 head Broccoli, separated into florets
- 1 head Cauliflower, separated into florets
- 50g Butter
Method
Pre heat the oven to 200c.
For the potatoes, cut the larger ones in half, pop into a pan of boiling salted water bring back to the boil and cook for 3 to 4 minutes, drain and shake in the colander.
Place a roasting tray in the oven with all 3 fats, when hot and sizzling pour the potatoes in and roast for 40 to 45 minutes.
For the veg bring a large pan of water to the boil add salt, then blanch the cauliflower for 3 minutes, scoop into a large bowl of iced water, then do the same with the cauliflower florets, followed by the brussels, then the broccoli, and finally the carrots.
Place onto a lined tray and chill in the fridge, when ready to serve bring a large pan of water to the boil add salt, pour in all the veg and cook for 2 to 3 minutes until piping hot. Drain, pour onto a platter and dot with butter.
