Veggies Enough for 4
- 400g Chantenay carrots
- 1/2 head of cabbage, we recommend savoy
- 500g Maris Piper potatoes
- 200g tenderstem broccoli
- 4 carrots
- 1 small swede
- Optional to add an extra twist
- Lemon rapeseed oil
- Chilli flakes
- Toasted chopped hazelnuts
- Toasted flaked almonds
- 50g diced pancetta
- 100g shredded savoy cabbage
- Orange zest
- Fresh thyme
We’ve gone back to basics and brought you five easy to prepare vegetable side dishes! Perfect to accompany any main dish you like, but we’ve prepped these with your favourite roasts in mind – you can keep it simple or take advantage of our flavour tips.
Chantenay Carrots – 400g Chantenay carrots, scrubbed clean. Bring a pan of salted water to the boil. Add the carrots and boil for 5-8 minutes to your likening. Drain, tip into a bowl and add a knob of butter and season. Elevate by adding the zest of ½ an orange and fresh thyme leaves to garnish. If Chantenays aren’t availble, use ordinary carrots, peeled and cut into batons – these will likely only need 5 minutes.
Cabbage – ½ a cabbage, remove the tough inner core and any tough outer leaves and discard. Shred the cabbage into strips. Bring a pan of salted water to the boil. Add the shredded cabbage and boil for 5 minutes. Drain, add a knob of butter and season well. Elevate by melting the butter in a frying pan with a pinch of chilli flakes and frying for 3 minutes.
Creamy Mash – 500g Maris Piper potatoes, peeled and quartered. Place the potatoes into a large pan of salted water, bring to the boil, cover with a lid and boil for 15- 20 minutes. Test the potatoes are cooked by inserting a knife, the potatoes should start to break apart. Drain and tip back into the pan. Add a large knob of butter and a good splash of milk or cream. Season and mash. Elevate into Colcannon by frying 50g of diced pancetta and 100g shredded savoy cabbage for 5 minutes. Add to the mash and mix well.
Tenderstem Broccoli – 200g, trim the woody ends. Bring a pan of salted water to the boil. Add the tenderstem broccoli and boil for 3-4 minutes. Drain and drizzle with a little olive oil. Elevate by drizzling with lemon rapeseed oil and garnishing with toasted chopped hazelnuts.
Carrot and Swede Mash – 4 carrots and 1 small Swede. Peel the carrots and swede. Chop into evenly sized chunks. Bring a pan of salted water to the boil. Add the chopped swede and boil for 20 minutes. Add the chopped carrot to the pan and boil for a further 10 minutes. Insert a knife into both vegetables, they should gently break apart. Drain, and tip back into the pan. Add a large knob of butter and a splash of milk. Mash well and season to taste. Elevate by adding a splash of cream in place of the milk and a grating of nutmeg. Garnish with toasted flaked almonds.