CHRISTMAS VEGETABLES | VEGETABLES RECIPES | JAMIE OLI…
These simple roasted vegetables are a no-brainer for Christmas dinner or a classic Sunday roast.
Total Time 1 hours 35 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 220°C/425°F/gas 7.
- Peel and halve the potatoes, then parboil in boiling salted water for 10 minutes. Drain in a colander and leave to steam dry for 2 minutes, then give the colander a few shakes to chuff up the edges.
- Squash the garlic cloves with the back of knife, separate the rosemary into sprigs, then put half to one side. Scatter the rest over the potatoes with the garlic, a pinch of sea salt and black pepper, 4 tablespoons of oil and 30g of butter. Toss again.
- Tip into a roasting tray and arrange in one layer, then roast for 45 minutes, or until golden.
- Scrub the parsnips clean, then slice in half lengthways. Parboil in boiling salted water for 10 minutes, then drain well.
- Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of salt and pepper, 10g of butter and 2 tablespoons of oil.
- Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
- Peel the carrots, then place in a pan of cold salted over a high heat. Bring to the boil, and cook for 15 minutes, or until tender, then drain.
- Meanwhile, pick and finely chop the remaining rosemary, then finely grate the orange zest and mix together.
- Toss the cooked carrots with the remaining butter, season with salt and pepper, sprinkle with the orange zest and rosemary, then serve.
Nutrition Facts : Calories 486 calories, FatContent 29.3 g fat, SaturatedFatContent 12.3 g saturated fat, ProteinContent 22.9 g protein, CarbohydrateContent 29.5 g carbohydrate, SugarContent 11.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
CORN CHOWDER | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
To make this super-comforting chowder even more of a meal, try adding a bit of fish or seafood
Total Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
- Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
- Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
- This is delicious with a crusty brown roll or a Parmesan crisp.
Nutrition Facts : Calories 211 calories, FatContent 5.7 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 10.7 g protein, CarbohydrateContent 31.6 g carbohydrate, SugarContent 13.9 g sugar, SodiumContent 0.3 g salt, FiberContent 2.3 g fibre
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BALSAMIC POTATOES | POTATO RECIPES | JAMIE OLIVER RECIPES
These spuds really are a phenomenon. They look dark and gnarly, and they’re beautiful yet kind of charmingly ugly at the same time. The volume of balsamic used here requires you to have faith. Trust me – incredible things will happen.
From jamieoliver.com
Total Time 2 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 307 calories per serving
From jamieoliver.com
Total Time 2 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 307 calories per serving
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- Peel the potatoes, cut them into even-sized chunky wedges and parboil in a large pan of boiling salted water for 10 minutes.
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