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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Roast parsnips with maple syrup & rosemary
Roast parsnips with maple syrup & rosemary
A star rating of 0 out of 5.0 ratings

Bring out the sweetness of this classic roast accompaniment with maple syrup and sprigs of rosemary for a low-fat yet delicious side dish

Sautéed potatoes with bacon lardons & persillade
Sautéed potatoes with bacon lardons & persillade
A star rating of 4.5 out of 5.8 ratings

This fabulous French side dish of pan-fried potatoes and salty smoked bacon is finished with garlic and herbs, and pairs perfectly with roast meats and poultry

Spiced braised red cabbage
Spiced braised red cabbage
A star rating of 4.3 out of 5.10 ratings

Spice up your Christmas day trimmings with this red cabbage and Bramley apple side, with cinnamon, cardamom and star anise

Nutrition: per serving

  • kcal32
  • fat2g
  • saturates1g
  • carbs3g
  • sugars2g
  • fibre2g
  • protein0g
  • salt0.3g
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Method

  • step 1

    Wash and peel the baby carrots, keeping the green tops intact. Put them in a medium saucepan and half-fill with salted water. Bring to the boil and cook for 4 mins or until just tender. Drain, then transfer to a serving dish, season and stir in the butter.

RECIPE TIPS
TWISTS: TARRAGON & MUSTARD

Whisk together 2 tsp Dijon mustard with 1 tsp red wine vinegar in a bowl and slowly pour in 50ml vegetable oil. Season, then stir in 1/ 2 small pack tarragon, chopped, and pour over the cooked and drained carrots while they’re still warm.

TWISTS: ORANGE & ROSEMARY BUTTER

Mix 50g softened butter with the zest of 1 orange and the chopped leaves from 3 rosemary sprigs. Season well, then shape into a log and wrap tightly in baking parchment. Put in the freezer for 15-20 mins to set, or store in the fridge until needed. Slice into rounds, then dot on top of the cooked and drained carrots, omitting the butter from the recipe above.

TWISTS: PICKLED SHALLOTS

Peel and slice 2 banana shallots into rings and put in a small saucepan. Add 50ml red wine vinegar and 50ml water. Cook gently until the shallots are very soft, slightly pink, and all the liquid has evaporated, about 30 mins. Pile the shallots on top of the cooked carrots and season before serving.

Recipe from Good Food magazine, November 2016

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