Trio of Christmas Vegetable Sides
Balsamic Braised Red Cabbage, Honey Roasted Roots and Nutty Bacon Sprouts
This year, we’ve made it easy to choose the festive dishes you want, at a time to suit you. This Trio of Christmas Vegetable Sides includes balsamic and redcurrant braised red cabbage, honey drizzled carrots and parsnips, and roasted sprouts with bacon and almonds. Pair with a main, add another side to fill the table and select a starter and dessert to finish off your festive feast this Christmas!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
50 grams
Redcurrant Jelly
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
1 unit(s)
Red Cabbage
200 grams
Brussels Sprouts
24 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
60 grams
British Smoked Bacon Lardons
30 grams
Honey
2 unit(s)
Parsnip
1 unit(s)
Apple
2 unit(s)
Carrot
1 unit(s)
Red Onion
Not included in your delivery
2 tsp
Sugar
300 milliliter(s)
Water
20 grams
Butter
Nutritional information
Utensils
Instructions
TO DO ON CHRISTMAS EVE:
Quarter the red cabbage, remove and discard the tough white core. Slice as finely as you can.
Peel, quarter, core and grate the apple. Halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large saucepan on medium-high heat. Add the onion and stir-fry until softened, 4-5 mins.
Add the cabbage, apple, balsamic glaze, sugar and water (see pantry for both amounts) to the pan. Season with salt and pepper.
Stir together and bring to the boil, then reduce to medium-low heat. Cover with a lid and leave to gently simmer until completely softened, 45-50 mins. Stir every now and then to make sure it doesn't catch.
Once softened, remove the lid, increase the heat to medium-high and simmer until the liquid has evaporated, 5-10 mins.
Stir in the redcurrant jelly and butter (see pantry for amount) until melted. Taste and season with salt and pepper. Cover and pop into the fridge ready to be reheated tomorrow.
About 15 mins before you're ready to serve, pop the cooked red cabbage into a pan, cover with a lid and put on medium heat. Warm through until piping hot, 5-10 mins. Stir occasionally and add a splash of water if needed.
Serve in a bowl.
TO DO ON CHRISTMAS EVE:
Trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop into a large bowl, then cover and refrigerate until tomorrow.
TO DO ON CHRISTMAS DAY:
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop the carrots and parsnips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
One roasted, drizzle over half the honey. Serve and finish by sprinkling over half the flaked almonds (the rest of the almonds are for the sprouts).
TO DO ON CHRISTMAS EVE:
Trim the Brussels sprouts. Quarter them through the root, then pop them onto a baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until browned and tender, 15-18 mins. Turn halfway through. Pop the sprouts in a bowl, allow to cool, then cover and refridgerate overnight.
TO DO ON CHRISTMAS DAY:
About 15 mins before you're ready to serve, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Mix in the roasted sprouts, drizzle over half the honey and stir together until nicely sticky and the sprouts are piping hot. Taste and season with salt and pepper if needed.
Serve and sprinkle over half the flaked almonds to finish (the rest of the almonds are for the roots).
