Final part for the Christmas Veggie Recipes for this year. My Brussel Sprout dish is really a miracle because even lukewarm and soggy sprouts taste great with this recipe.

The Saffron Potato and Parsnip Mash is perfect too because the saffron makes it sound posh enough for Christmas. It’s also easy to make and the caramalised onions really set it off.

Traditional Christmas pud, mince pies are generally OK for vegetarians these days as the suet is normally made from vegetable oil. But do check because some traditional makes may still have the original beef suet.

Angelic Lemony Leeks & Sprouts

Ingredients
200g leeks finely sliced
200ml vegetable stock
200g trimmed Brussels sprouts
2 tbsp fresh lemon juice
seasoning to taste

Method

1. Place the leeks and sprouts in a large saucepan and add the stock.
2. Bring to the boil, cover and simmer on a low heat for 10 minutes or until the sprouts start to soften.
3. Drain then season and stir in the lemon juice, just before serving.

Saffron Potato & Parsnip Mash

Ingredients
675g potatoes peeled & sliced
225g  parsnips peeled & sliced
600ml vegetable stock
5ml  saffron threads
45ml  extra virgin olive oil
150ml full cream/soya cream
salt & freshly ground black pepper to taste

For the topping:
30ml extra virgin olive oil
1 large onion peeled & sliced
15ml coconut sugar

Method

1. Place the potatoes and parsnips in a large saucepan and cover with the vegetable stock.
2. Lightly grind the saffron threads in a pestle and mortar and add them to the saucepan. Bring to the boil, then simmer with the lid on until the vegetables are cooked.
3. While the potatoes and parsnips are cooking, caramelise the onion for the topping: heat the oil in a frying pan and add the sliced onion. Cook over a gently heat with the lid on until the onion is brown and sticky. Stir in a tablespoon of coconut sugar. Keep warm.
4. Strain the potatoes and parsnips, reserving the liquid.
5. Beat the olive oil and the cream into the vegetables using a wooden spoon or a hand blender until you have a smooth texture. If necessary add some of the reserved stock to achieve the desired consistency.
6. Season well with salt and pepper and serve topped with caramelised onions.

Baked Apples & Flambé Bananas

Ingredients
4 large cooking apples
4 large bananas

For the Apple Filling:
100g mixed dried fruit
50g chopped walnuts
1 tsp cinnamon
2 tbsp brandy or apple juice (if teetotal)
1 tbsp jaggery

For the Banana Topping:
40g butter/vegan margerine
1 tbsp jaggery
1 tsp cinnamon
3 tbsp rum or apple juice
whipped cream/soya cream to serve

Method

1. Wash and core the apples. Score around the middle with a sharp knife to prevent bursting during cooking.
2. Mix together or blend in a food processor the dried fruit, nuts, cinnamon and brandy.
3. Stuff the mixture into the apples. Place the apples in an ovenproof dish, add ¼in of water and bake at 180°C/350°F/gas mark 4 for 40 minutes or until golden, soft and fluffy.
4. Slice the bananas in half lengthwise.
5. Melt the butter/margerine in a skillet or frying pan over a gentle heat.
6. Add the sugar and cinnamon, stir well and add the bananas.
7. Cook gently on either side for 3-5 minutes.
8. Add the rum to the pan, allow to heat up for a few minutes then flambe briefly by lighting the rum with a match.
9. Serve immediately with the baked apples and soya/whipped cream.