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Cheesy celeriac, leek & rosemary gratin in a dish
Cheesy celeriac, leek & rosemary gratin
A star rating of 4.7 out of 5.37 ratings

Combine celeriac and leek with mature cheddar for an indulgent Christmas side dish. A spoonful of mustard or horseradish stirred through the cream wouldn’t go amiss

Red cabbage with port, prunes & orange served in a bowl
Red cabbage with port, prunes & orange
A star rating of 4.1 out of 5.10 ratings

Flavour red cabbage with port, prunes and orange for an indulgent festive side dish that delivers two of your 5-a-day. It can be made in advance and frozen for up to three months

Herb-infused roast potatoes in a dish
Vegan roast potatoes
A star rating of 4.7 out of 5.3 ratings

Throw some herbs in with your roast potatoes for an added burst of flavour. These vegan roasties make a great festive side dish or accompaniment for a Sunday roast

Nutrition: Per serving

  • kcal119
  • fat5g
  • saturates3g
  • carbs15g
  • sugars10g
  • fibre5g
  • protein1g
  • salt0.1g
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Method

  • step 1

    Tip the carrots and parsnips into a large pan with the butter, star anise, thyme, maple syrup and 250ml water. Season with salt, then cover and boil for 10-15 mins until the water has evaporated and the vegetables are tender. Turn down the heat and cook until the carrots and parsnips are starting to caramelise and turn a light golden brown.

  • step 2

    Shake the pan gently to cover the veg in the sticky syrup, then season with cracked black pepper and serve.

Recipe from Good Food magazine, November 2018

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Comments, questions and tips (4)

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Overall rating

A star rating of 2.5 out of 5.8 ratings

pennywilcox

I did this today. Not a success. All the other comments about boiling for ages are true. 250 ml water did not evaporate in 20 mins! I never achieved the sticky effect I expected and hoped for. Surely a better way to achieve this effect would be to coat vegetables in a mixture of olive oil and…

davidwilkins561nfQja60r

It's a pet peeve when someone lists a recipe ingredients and the n doesn't tell you what to do with one / some of them? Butter in the recipe....for what?

heathfield47

STEP 1 Tip the carrots and parsnips into a large pan with the butter, star anise, thyme, maple syrup

JamieUniqueName

Terrible.

"cover and boil for 10-15 mins until the water has evaporated"

How does this make any sense? 250ml of water is going to evaporate in 10-15 minutes, covered?

Plus the parsnips cook much quicker than the carrots so end up mushy.

JamieUniqueName

The flavours were good though.

carfino

A star rating of 2 out of 5.

If you boil for 10-15 minutes it'll be the consistency of baby food. Boil for 5 minutes UNCOVERED. Check consistency as soon as it softens move to flat baking dish and crisp up in the oven at the broil setting. The flavor is good but the cooking method they have is awful.

maggiebleksley avatar
maggiebleksley

How on earth do you managed to get carrots to that consistency in 10 minutes? In my experience it takes about 20 minutes to get them soft.

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