The Taste Magazine - December 2014

Winter is the season for all things comforting from rich stews to
mouthwatering crumbles, the fruits and vegetables that are in season just
now are perfect to give that extra bit of indulgence when you need it most
love them or hate them, they are one of the key
attributes to a traditional christmas dinner, and long
gone are the days of soggy sprouts
rich in anti-oxidants, folic acid & iron, parsnips are
packed full of goodness, all the more reason to
enjoy them while you can this month
Toss with 2 tbsp olive
oil, 2 crushed garlic
cloves and season
generously with salt
and pepper, then place
in a baking tray in a
moderate oven for 30
minutes for delicious
roasted garlic brussels
sprouts
Cook 1kg sprouts in a
pan of simmering water
for 4 minutes then drain
well. Meanwhile fry
1 pack pancetta until
golden brown, then
toss with the sprouts in
a baking dish. Pour over
1 carton double cream
seasoned with salt &
pepper and scatter the
top with grated cheese.
Bake in a moderate
oven for 20 minutes
until bubbling and
golden
Finely shred the sprouts
and mix with 1 chopped
onion, 1 tsp mustard, 1
tsp honey, 1 tbsp olive
oil & juice 1lemon for a
light Christmas salad
Use in place of potatoes
when making
shepherds pie for a
twist on a classic
Add to soups and stews
for added depth of
flavour
Peel & grate 500g
parsnips, season with
salt and pepper then
fry spoonfuls of the
mixture in hot oil for
around 10 minutes for
crunchy parnsip rosti
Peel & grate 2 parsnips
and 2 carrots into a
large bowl. Stir in 100g
mayonnaise & 100ml
creme fraiche, the juice
of 1 lemon, 1 chopped
spring onion and
season with salt and
pepper for a simple yet
delicious coleslaw
Mix with 1 tsp cumin
seeds, 1 tsp fenugreek
and 1 tsp curry
powder before roasting
for Indian spiced
roasted parsnips
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