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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Taleggio & tarragon cauliflower cheese in a baking dish
Taleggio & tarragon cauliflower cheese
A star rating of 4 out of 5.4 ratings

Enjoy this extra-indulgent take on cauliflower cheese, with three different cheeses and tarragon. It's the perfect side dish in a Christmas feast

Horseradish yorkshires piled on a blue plate
Horseradish yorkshires
A star rating of 0 out of 5.0 ratings

Flavour Yorkshire puddings with fresh horseradish for an extra-special side dish. They're perfect for Christmas dinner or to accompany a Sunday roast

Vegan mushroom gravy in a small jar
Vegan mushroom gravy
A star rating of 5 out of 5.3 ratings

Make this mushroom gravy to serve alongside your vegan Christmas feast. It will freeze for up to three months so you can easily make it ahead to get prepared

  • 50g butter
  • 2 tbsp olive oil
  • 1 celeriac
    peeled and cut into chunky chips or wedges
  • 4 large carrots
    cut into chunky chips or wedges
  • 50g hazelnuts
    toasted and roughly chopped
  • 150g kale
    roughly chopped
  • 1 tbsp red wine vinegar

Nutrition: Per serving (8)

  • kcal165
  • fat13g
  • saturates4g
  • carbs6g
  • sugars5g
  • fibre7g
  • protein3g
  • salt0.4g
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Method

  • step 1

    Heat the oven to 220C/200C fan/gas 7. Heat the butter and half the oil in a large roasting tin in the oven until foaming. Toss in the celeriac and carrots. Season. Roast for 40-50 mins, stirring occasionally until the veg is golden and soft.

  • step 2

    Add the rest of the oil, the nuts and kale, and bake for 15 mins until the kale has wilted and is crisp at the edges. Toss with the vinegar.

Recipe from Good Food magazine, Christmas 2020

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Comments, questions and tips (3)

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Overall rating

A star rating of 5 out of 5.5 ratings

sharonmcd

Saw this recipe when looking for inspiration. Only had carrots and celeriac so didn’t follow fully. Seasoned the veg with garlic granules, chilli flakes and sage (we were having pork!). They were delicious! Will try again following the recipe fully next time and decide which we prefer.

elise.maddocks

I served this as a main course with bread and it was delicious. The hazelnuts provide protein, so it is a well rounded meal. I made the full amount for two .

Juki.

Tasty combination. Easy (I skipped the nuts). Husband raved about it. Ticks all the boxes! The vinegar at the end makes a big different. I did the same with a new parsnip recipe recently; it’s a trick I’ve only recently discovered. I didn’t use nuts, only because I eat nuts all day long! but can…

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