Yay for Friday! I am so happy it’s the weekend! It may have been sunny...
Welcome back to day 3 of my Festive Christmas recipe series. So far we have covered some tasty Canapés and Chestnut and mushroom Stuffing! today we move onto the veg and potatoes Thanks again to PJ Taste for the recipes.
Personally I’m not a massive veg lover, I can only eat vegetables if they are covered in butter, a cheese sauce, or piles of seasoning, so thanks to PJ taste for this spin on the normal Brussel Sprout!
You will need
2 medium sized golden beets
10 brussels sprouts
1 shallot, peeled and sliced
1 Tbsp fresh thyme, chopped (can substitute a 1 teaspoon of dried thyme)
2 Tbsp almond slivers, toasted
salt and freshly ground black pepper
1 Boil or roast beets if using, until cooked. Cool, peel and chop.
2 Prep and blanch veg until nearly cooked, plunge in cold water to stop cooking process.
3 Mix ingredients, splash with olive oil and seasoning and hot roast for 20 mins until hot and slightly coloured.
You Will Need
2 lb small new potatoes (look for the smallest you can find, the potatoes should be no bigger than 1 1/2 inches, if they are bigger, cut them into 1 to 1 1/2 inch pieces)
1 medium onion, sliced in the direction of root to top
6 cloves of garlic, crushed with peel on (do not remove peel)
2-3 small to medium vine-ripened tomatoes, or plum tomatoes, cut into 1 1/2-inch chunks
1 Tbsp mixed herbs
2 teaspoons salt
Freshly ground black pepper
1 Wedge toms and roast in oven for several hours with salt pepper and herbs. Can be done a few days in advance
2 Blanch potatoes until almost cooked be careful not to overcook. Can be done up to two days in advance.
3 put ingredients in oven dish/foil dish and roast in hot oven for 30 mins until coloured and hot.
Tomorrow is the last day of our Christmas Recipe series and it’s all about the Christmas Pudding!