Re: [london.food] Chr*stm*s d*nn*r

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On Mon, Nov 17, 2003 at 11:57:05AM +0000, Kate L Pugh wrote:
> 
> Current plans:
> 
>  - mashed squash with cream
>  - baked leeks with stilton
>  - steamed carrots (I don't like carrots)

What Simon said about parsnips.  Though normally I just roast them
without the honey/parmesan bits (though I'm now *really* wishing I'd
heard the parmesan recipe before I went vegan, so I could have tried it
:-) ), & they're damn good like that, as well.

I have a fondness for sprouts, crosses cut in the tops, boiled for
*exactly the right time* (around 5-10 min iirc - I normally just hover
over them stabbing them with a fork at intervals to check doneness, as
they're bloody horrible either under- or over-cooked).

My mum does carrots in the oven in orange juice & butter.  This is very
nice indeed, & even my carrot-disliking father eats them like this.
Cut into batons, not crossways.  She does the parsnips like this, too,
sometimes, & that's nice as well, but they're better roasted.


Juliet

• [london.food] Chr*stm*s d*nn*r Kate L Pugh 11:57 on 17 Nov 2003
  I am cooking the vegetable portion of a Christmas dinner for eleven
  • Re: [london.food] Chr*stm*s d*nn*r Bob Walker 12:03 on 17 Nov 2003
    how about doign the carrots with onions and some orange zest. always
    • Billy Abbott 12:34 on 17 Nov 2003
      wrap them up in a silver foil parcel along with some butter, garlic,
  • Simon Batistoni 12:04 on 17 Nov 2003
    and go home.
  • Marna Gilligan 12:13 on 17 Nov 2003
    Aren't sprouts mandatory? ;)
    • David Cantrell 13:46 on 17 Nov 2003
      SPROUT SURPRISE. There's a prize for anyone who can think of a better
  • Simon Wistow 12:18 on 17 Nov 2003
    I do my carrots with honey and ginger and semi-fry (such a technical
  • Juliet Kemp 12:27 on 17 Nov 2003
    without the honey/parmesan bits (though I'm now *really* wishing I'd
    • Marna Gilligan 12:47 on 17 Nov 2003
      Other tasty things.
  • Kate L Pugh 09:42 on 18 Nov 2003
    Wow, lots of ideas. Thanks!
    • RE: [london.food] Chr*stm*s d*nn*r Emily Dubberley 10:00 on 18 Nov 2003
      Stuffed onions are great with lamb (or most other roasts) Just core the
    • Re: [london.food] Chr*stm*s d*nn*r Tom Sulston 10:25 on 18 Nov 2003
      If you throw a couple of cracked cardamoms and some whole cumin into
      • too deep to show
  • Eemeli Aro 11:36 on 18 Nov 2003
    How about ovenating some tomatoes? These you can prepare beforehand and
  • Lucy McWilliam 19:03 on 18 Nov 2003
    Mashed veg used to be traditional for my family. Sprouts with cinnamon

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