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Christmas Vegetables
Braised carrots with leeks and sprouts
500g carrots, peeled and sliced thinly
2 onions, finely chopped
2 cloves garlic, minced
1 teaspoon fennel seeds, ground
25g butter
500ml vegetable stock
375g leeks, split, washed and chopped
500g sprouts, trimmed and cut in half through the root
Heat the butter in a large casserole pan and the onions and garlic. Cook until soft and add the carrots. Cook with a lid on over medium heat, stirring occasionally for about 10 minutes. Add the fennel seeds and cook for a minute. Pour over the stock, add the lid and leave for about 15 minutes. Add the leeks and return the lid. After 5 minutes add the sprouts and place lid on again. Cook for about 8 minutes or until sprouts are cooked through. At this stage the liquid should have been absorbed but if not crank up the heat for a couple of minutes.
Crispy parsnips with parma ham
4 medium parsnips, scrubbed, trimmed and cut in half lengthwise
50g plain flour
½ teaspoon salt
Few grinds black pepper
¼ teaspoon mustard powder
2 teaspoons onion granules
2 eggs
25ml milk
100g panko breadcrumbs
6 slices parma ham, shredded
Oil for cooking
Steam or boil the parsnips until just done. Pat dry on kitchen paper and cool. Mix the flour with the salt, pepper, mustard and onion granules.
Whisk the egg and milk in a separate bowl.
Dip the parsnips into the flour and coat. Shake off the excess and dip in the egg then roll in the crumbs. You could do this stage the day before.
Heat a thumb nail depth of oil in a pan over medium high heat. When you add a crumb and it sizzles add the parsnips – don’t over crowd the pan do it in batches and keep warm in the oven. Cook until golden and crisp all over.
Add the ham to the pan and cook until crisp. Drain on kitchen paper. Place the parsnips on a platter and scatter over the parma ham and serve.
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By BBC Radio Ulster
4.4
4747 ratings
Braised carrots with leeks and sprouts
500g carrots, peeled and sliced thinly
2 onions, finely chopped
2 cloves garlic, minced
1 teaspoon fennel seeds, ground
25g butter
500ml vegetable stock
375g leeks, split, washed and chopped
500g sprouts, trimmed and cut in half through the root
Heat the butter in a large casserole pan and the onions and garlic. Cook until soft and add the carrots. Cook with a lid on over medium heat, stirring occasionally for about 10 minutes. Add the fennel seeds and cook for a minute. Pour over the stock, add the lid and leave for about 15 minutes. Add the leeks and return the lid. After 5 minutes add the sprouts and place lid on again. Cook for about 8 minutes or until sprouts are cooked through. At this stage the liquid should have been absorbed but if not crank up the heat for a couple of minutes.
Crispy parsnips with parma ham
4 medium parsnips, scrubbed, trimmed and cut in half lengthwise
50g plain flour
½ teaspoon salt
Few grinds black pepper
¼ teaspoon mustard powder
2 teaspoons onion granules
2 eggs
25ml milk
100g panko breadcrumbs
6 slices parma ham, shredded
Oil for cooking
Steam or boil the parsnips until just done. Pat dry on kitchen paper and cool. Mix the flour with the salt, pepper, mustard and onion granules.
Whisk the egg and milk in a separate bowl.
Dip the parsnips into the flour and coat. Shake off the excess and dip in the egg then roll in the crumbs. You could do this stage the day before.
Heat a thumb nail depth of oil in a pan over medium high heat. When you add a crumb and it sizzles add the parsnips – don’t over crowd the pan do it in batches and keep warm in the oven. Cook until golden and crisp all over.
Add the ham to the pan and cook until crisp. Drain on kitchen paper. Place the parsnips on a platter and scatter over the parma ham and serve.
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