The traditional Christmas vegetables




  • large patatoes or 20 small ones
  • Rosemary
  • carrots
  • parsnips


  1. Peel and cut into half or thirds. Boil for about 10 minutes in salted water. Meanwhile, put a pan of oil in the oven so that it begins heat up. Drain the potatoes but keep the water in casa you need it for later

  2. Shake the potatoes around in the pan so that they become a bit rough on the side. Sprinkle bits of rosemary over the potatoes and then put the roughened potatoes into the hot olive oil and into the oven

  3. The idea is that the outside of the roast potatoes will be crunchy and the inside will be soft

  4. Pell and slice the twenty carrots and the ten parsnips into thinnish strips. Boil theses in salted water for about 15 minutes and then place them in a glass oven-proof dish with a little black pepper margarine and cover to keep them warm

  5. Using the same water as the other vegetables, boil the brussel sprouts. If they are very large, make a cut in the shape of a cross on the top so that they cook more quickly

  6. Be careful not to overdo the brussel sprouts because they might become mushy. Check after about 15 minutes to see if they are soft enough


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