How to cook Christmasy roasted veg

We all know the sides form the backbone of any good roast

How to cook Christmasy roasted veg
How to cook Christmasy roasted veg Image #2
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Recipe by: Chef Stuart Collins, executive chef for The Anvil Rooms and La Varenne in Tornado Tower

Serves: 4
Ingredients:
1kg Heritage carrots
1kg parsnips
500g leek
150g butter
4 cloves garlic
2 tbsps honey
150ml chicken stock
Thyme
Rosemary
Vegetable oil
Salt and pepper (to taste)

Method:
Carrots
• Peel the carrots and cut into large shapes at a slant

• Heat a film of oil in a sauté pan and add the carrots, season with salt and fresh cracked black pepper

• Once they start to colour, add 50g butter, two cloves of crushed garlic and a few sprigs of thyme

• Place the pan in the oven at 100°C and cook slowly until tender, turning occasionally, for around 30 minutes

Parsnips
• Peel the parsnips and cut into quarters, removing the woody stalk from the middle

• Place in a roasting pan with a film of oil, season with salt and pepper as they begin to colour each side

• Add a rosemary sprig and 50g butter then gently cook in the foaming butter until golden and tender

• Add the honey and allow the parsnips to soak up all its flavour

Leeks
• Wash the leeks well and cut into two centimetre slanted shapes, ensuring the outer layers are intact

• Heat some vegetable oil in a pan and add the leeks, season and colour on both sides, then add 50g butter and 150ml chicken stock

• Add two cloves of crushed garlic and a few sprigs of thyme

• Reduce to a simmer, cover with parchment paper and cook for approximately ten minutes until the liquid is a glaze

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