Genealogy Forum UK

I would love more exciting veg for the sunday roast

any ideas pls

More exciting than what? And what roast are you cooking?

Any Roast

I always do

Broccoli and Cauli in cheese sce
Carrots in Orange

and fancy a change

Roast parsnips always go down well in our family

snoopysue wrote:Roast parsnips always go down well in our family

pls can I have some ideas how to cook these

do I just bung them in tray with Veg oil or olive oil

variations pls

Northern Lass wrote:

snoopysue wrote:Roast parsnips always go down well in our family

pls can I have some ideas how to cook these

do I just bung them in tray with Veg oil or olive oil

variations pls

We just roast them in oil and salt, but I do remember seeing a recipe with honey - which might be good at the beginning of the season, they're always sweeter after the frosts have turned the carbs to sugar.

You can fry cored eating apple rings in butter to go with pork rather than making apple sauce, the addition of thick onion rings, caramelised in butter, add a lot to pork chops.

Another good veg with pork is to gently fry some caraway seed in butter in a large frying pan then stir fry some thinly sliced savoy cabbage in the butter until the cabbage is coated then put a lid on and steam the cabbage 'til softened.

Baby carrots (chantenay are best), shallots and peas, poached in a tiny amount of chicken stock (not enough to cover the veg) with a teaspoon of sugar and, at the last minute, enriched with cream, go with turkey or chicken.

You can vary your mashed potato by adding parsnip, sweet potato or celeriac. Or try flavouring it with mustard, horseradish, mint sauce, olive oil or whatever takes your fancy (parsley is good with white fish).

Mashed carrots and parsnip (2 parts carrot to one part parsnip) with a good knob of butter and a teaspoonful of pickled green peppercorns work well with beef.

There are countless variations on stewed red cabbage; you can add a good dark marmalade or some caramelised onion slices, cooking apple or vinegar or a combination of these. If you make a batch up it freezes well in portions and can be pulled out of the freezer as needed.

This is good!! Thanks SRD

Parsley mash is lovely, I grow a lot of parsley and freeze it. Leeks, lightly steamed, are also lovely folded into mash.