Here are your must-make accompaniments for 2022: the best-of-the-best sprout, parsnip, cabbage and carrot dishes. They all use simple yet clever twists to emphasise the natural flavour of their hero vegetable, transforming it into the star of the show
RECIPES AND FOOD STYLING POLLYANNA COUPLAND PHOTOGRAPHS NASSIMA ROTHACKER STYLING MAX ROBINSON
Marmite parsnips with poppy seeds
Miss part one of our guide to sides in last month’s issue? Find recipes for
• Parsnip & brie dauphinois gratin
• Spinach, celeriac & soured cream gratin
• Sweet potato, taleggio & thyme gratin
• Fennel sage & gruyère gratin online at delicious magazine. co.uk
Serves 4-6 as a side Hands-on time 5 min Oven time 40 min
Marmite is a brilliant ingredient to cook with – its deeply savoury flavour mellows out and becomes almost smoky once heated, making it the perfect match for sweet parsnips. The lightly charred skin of the veg turns dark, golden and almost leathery, ensuring the flesh of the parsnip remains soft and creamy, while the poppy seeds add a touch of nutty crunch.
EASY SWAPS This recipe works well with potato wedges, too – or any earthy root vegetable you fancy. Celeriac is another favourite.
• 6 parsnips
• 1 tbsp vegetable oil
• 1 tbsp Marmite
• 1 tbsp poppy seeds
1 Heat the oven to 160°C fan/gas 4. Trim the tops of the parsnips, then give them a good scrub under running water. Cut the parsnips lengthways into quarters (or sixths if they’re particularly big), then put them on a baking tray. Mix the oil with the Marmite to loosen slightly, then massage the mix onto the wedges as evenly as possible.
2 Roast for 40 minutes, stirring every 10 minutes or so as the Marmite can catch and burn (although a little charring and blackening is a good thing). Season with a little salt and plenty of pepper, then sprinkle over the poppy seeds.
Per serving (for 6) 108kcals, 4.1g fat (0.6g saturated), 3.4g protein, 12g carbs (5.5g sugars), 0.3g salt, 4.7g fibre
Garlic butter brussels sprouts
Serves 4-6 as a side Hands-on time 35 min
Sprouts still divide the dinner table at Christmas but, as with many things in life, a hefty helping of butter can help turn the tide. Rather than boiling the brassica (which can make sprouts mushy and bitter), gently frying them until crisp and caramelised brings out their natural sweetness. This is how we cook our sprouts every Christmas – give it a go and see why.
FLAVOUR BOOST We’ve kept these garlicky sprouts simple as there are lots of other flavours to contend with on the Christmas dinner plate, but you ca
