Christmas Recipes

Christmas Recipe 3: Delicious Lemony Sprouts & Parsnip & Potato Mash

Final part  for the Christmas Veggie Recipes for this year. The sprout dish is really a miracle because even lukewarm and soggy sprouts taste great with this recipe. The saffron potato and parsnip mash is good too because the saffron makes it sound posh enough for Christmas, it’s 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.

A nice healthy fruit dessert can finish a meal nicely, it’s wheat-free and sugar-free (if you use honey or maple syrup) and vegan if you eat it with soya cream.

Angelic Lemony Leeks & Sprouts

  • Servings: 4 or more
  • Difficulty: Easy
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300g leeks sliced
200ml vegetable stock
200g trimmed Brussels sprouts
2 tbsp fresh lemon uice
Seasoning to taste

1. Place the leeks in a large saucepan and add the stock. Bring to the boil, cover and simmer on a low heat for 5 minutes before adding the sprouts.

2. Stir, replace the cover and simmer again for 4-5 minutes until starting to soften. Drain then season and stir in the lemon juice, just before serving.

Saffron Potato & Parsnip Mash

675g/ 1lb 8oz potatoes, peeled and sliced
225g/8oz parsnips, peeled and sliced
600ml/1pint vegetable stock
5ml/1tsp saffron threads
45ml/3tbsp extra virgin olive oil
150ml/ 5 fl oz single cream / soya cream
Salt & freshly ground black pepper to taste

For The Topping:
30ml/2 tbsp extra virgin olive oil
1 large onion, peeled & sliced
15ml/1tbsp coconut sugar

1. Place the potatoes and parsnips in a large saucepan and cover with the vegetable stock. 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.

2. 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 soft brown sugar. Keep warm.

3. Strain the potatoes and parsnips, reserving the liquid.

4. Beat the olive and and single cream/soya 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.

5. Season well with salt and pepper and serve topped with caramelised onions.

Baked Apples & Flambé Bananas

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

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. Add the sugar and cinnamon, stir well and add the bananas. Cook gently on either side for 3-5 minutes.

6. Add the rum to the pan, allow to heat up for a few minutes then flambe briefly by lighting the rum with a match.

7. Serve immediately with the baked apples and soya/whipped cream.

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