Seasonal vegetablesPosted on: 20 December 2013 by 50connect editorial
Sprouts and Parsnips ... you either love them or hate them and they are an integral part of Christmas. Here are two recipes that will win over the tastebuds of even diehard vegetable naysayers.
Parmesan & Rosemary Parsnips
Allow for 1 parsnip per person
Allow 25g of fresh parmesan per parsnip
- Roast the parsnips as you would normally.
- While they are roasting grate the fresh parmesan onto a plate and add some fresh or dried rosemary to taste. Remember that rosemary has a strong flavour so add depending toy our tastes. Season the cheese with black pepper.
- When the parsnips are cooked sprinkle the contents of the cheese plate over the parsnips and return to the oven until the cheese has melted and is brown in places. Serve immediately.
4 tsp sesame seeds
250g Brussels sprouts
1 tbsp sesame seed oil
1) Steam the Brussels for 4 minutes until they cooked but firm. there is nothing worse than soggy Brussels sprouts so take care not to over cook them!
2) Whilst they are cooking heat a non-stick frying pan over a medium heat. Once hot add the sesame seeds into the dry pan and stir continuously. Toast until they are golden brown. Remove from the heat.
3) When you are ready to eat, add the sesame oil to a pan and heat over a medium heat. Once hot, add the Brussels and stir fry for 1 minute making sure they are coated in the oils. Add the sesame seeds and continue to stir fry for another minute. Serve immediately.
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