I have created this wonderful assembly of veggies and exotic trimmings to accompany my “Huge Christmas Sausage Roast” (http://www.mouthwateringvegan.com/2012/12/06/huge-christmas-sausage-roast). I paid special attention to getting the perfect balance of taste, texture, aroma and colour in this festive platter. It combines tradition with an extra fruity dimension, which contrasts beautifully with the sausage roast, and will leave you and your guests with that warm, familiar feeling of satisfaction and fulfillment that only a real festive dinner like this can give you.
Serves 3 to 4 – increase the amounts if you wish
FRUITY BRUSSEL SPROUTS
16 or so fresh brussel sprouts, peeled, washed, and crossed on the top with a sharp knife
6 whole star anise
1 tangerine or satsuma
the zest of ½ tangerine, cut into thin slices
¼ cup dried mixed currants, sultanas and raisins (whatever you wish is fine, one or the other, such as dried cranberries – I had a mixed dried berry selection and used that)
salt to taste
10 walnut halves, roughly chopped
¼ cup olive oil
2 Tbsp thick cut marmalade
1 tsp sweetener of your choice – agave, maple, stevia – you choose
- First steam the brussel sprouts for 5-8 minutes, until slightly tender but not over-cooked. They should retain their bright green colour, and not turn an olive colour. Now remove from the steamer and set aside.
- Assemble the sprouts in an oven proof dish, then place the tangerine or satsuma in the centre. Next, distribute the dried fruit as evenly as you can, and also the star anise. Finish off with the walnuts and zest too.
- Finally, place the marmalade, sweetener, olive oil, and salt, into a mug, and mix well with a fork, then pour this mixture over the top.
- Place in a preheated medium oven for 20 minutes, just so that the fruits plump up, and the surface turns a little golden. The juices and veggies will marry, and you will be left with a glorious veggie delight. Enjoy the exotic flavours.
GOLDEN MAPLE CARROT & PARSNIP
This carrot and parsnip roast is very simple indeed, and magical in taste.
3 carrots, washed and scrapped (make sure they are sweet by tasting them raw first)
3 parsnips, washed and scrapped
30 mL olive oil
salt to taste
30 mL maple syrup
- Cut the veggies lengthways, and steam until soft (but don’t allow them to break down though – place a fork in them, if they are tender, they are ready)
- Next, place the veggies in an ovenproof dish. Meanwhile, place the remaining ingredients in a cup, and pour over the top.
- Place in a preheated 400ºF (200ºC) oven for half an hour, or until very golden. They are then ready to serve.
APPLE & APRICOT XMAS FEAST (veggie accompaniment)
This is a super accompaniment with the veggies, which really contrasts beautifully with the slightly bitter taste of the brussels, and compliments the carrots and parsnips. It will also go down a storm with my Cheddar’d Potatoes. So make this – it’s easy.
14 or so dried apricots
3 green apples, peeled, cored, and chopped into orange-like segments
1 cup (250 mL) water
Place the above ingredients in a saucepan, and bring to a boil. Then lower the heat, and simmer gently for 25 minutes or so, or until the apricots are fully hydrated and swollen. You may need to add a little more water during the cooking time, so keep your eyes on them. You should be left with a nice pulp – the apples will have broken down to create a rich fruity finish – the apricots will be soft, but mostly whole, and there will be a golden-like syrup that is derived from the apricots and water – it’s delicious.
NOTE : Assemble all your vegetables together as per the pic, but serve your potatoes in their own serving dish, and your roast alone. This will look impressive, and really make people think, and also see just how wonderful vegan food can be.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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