THE ULTIMATE CHRISTMAS SIDES. 14/12/13
Lemony roast potatoes, brussels sprouts and squash & sage mash.
INGREDIENTS METHOD

Lemony  roast potatoes

Serves 10

 

3kg/6½lb floury potatoes, peeled and cut into 3cm chunks

2 whole lemons, cut into 2cm wedges

1 head of garlic, broken into cloves, unpeeled

A bunch of thyme

Olive oil

 

Squash & sage mash

Serves 10

 

1.8kg/4lb squash, such as butternut, peeled, seeds removed, cut into 3cm pieces

900g/2lb potatoes, peeled and cut into 2cm pieces (slightly smaller than squash pieces)

200g/7oz tinned plum tomatoes, drained and rinsed

5 garlic cloves, peeled

½ bunch sage, kept on stem

1 red chilli

5 tbsp olive oil

150g/5oz butter

100g freshly grated Parmesan

1 nutmeg, freshly grated

 

Brussels sprouts in butter

Serves 10

 

1kg/2lb brussels sprouts, trimmed

150g/5oz butter

Olive oil

 

To make the potatoes:

Preheat the oven to 400F/200C/gas 6. Place the potatoes in a large pan of salted cold water.

 

Bring to the boil, cook for five minutes until parboiled, then drain and leave to steam dry.

 

Transfer to your largest roasting tin and throw in the lemon and garlic and scatter over the thyme in whole sprigs. Season again with a little salt and pepper, then pour in a good amount of oil.

 

Toss well with your hands, making sure all the potatoes are nicely coated in oil and flavourings. Shake the tray so they are sitting in a single layer. Place in the oven for 40–45 minutes, shaking the pan every 15 minutes until you have lovely, crisp potatoes.

 

To make the squash and sage mash:

Place all the ingredients except for the butter, Parmesan and nutmeg in a deep pan. Cover with cold water and place over a high heat. Season generously and bring to the boil.

 

Cook until the squash and potatoes are soft, about 15 minutes. Drain, then discard the sage and chilli. Using a potato masher or potato ricer, mash the squash/potato mix.

 

While still hot, stir in the butter and grate in the nutmeg and Parmesan. Check the seasoning, then keep warm before serving.

 

To make the brussels sprouts in butter:

 Bring a large pan of salted water to the boil and cook the sprouts until tender, about six to eight minutes. Drain into a colander and place over the pan to steam dry.

Place the same pan over a medium-high heat and add the butter and a splash of oil. When hot, add the sprouts.

 

Shake the pan until they are all coated in butter then leave them to fry until they are golden. Shake the pan again, leave another few minutes, then turn the heat down to low and add a little pepper.

 

Continue cooking for another few minutes until they are a nice even colour, then check the seasoning and keep warm.

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THE ULTIMATE CHRISTMAS SIDES. 14/12/13
Lemony roast potatoes, brussels sprouts and squash & sage mash.
INGREDIENTS

Lemony  roast potatoes

Serves 10

 

3kg/6½lb floury potatoes, peeled and cut into 3cm chunks

2 whole lemons, cut into 2cm wedges

1 head of garlic, broken into cloves, unpeeled

A bunch of thyme

Olive oil

 

Squash & sage mash

Serves 10

 

1.8kg/4lb squash, such as butternut, peeled, seeds removed, cut into 3cm pieces

900g/2lb potatoes, peeled and cut into 2cm pieces (slightly smaller than squash pieces)

200g/7oz tinned plum tomatoes, drained and rinsed

5 garlic cloves, peeled

½ bunch sage, kept on stem

1 red chilli

5 tbsp olive oil

150g/5oz butter

100g freshly grated Parmesan

1 nutmeg, freshly grated

 

Brussels sprouts in butter

Serves 10

 

1kg/2lb brussels sprouts, trimmed

150g/5oz butter

Olive oil

 

METHOD

To make the potatoes:

Preheat the oven to 400F/200C/gas 6. Place the potatoes in a large pan of salted cold water.

 

Bring to the boil, cook for five minutes until parboiled, then drain and leave to steam dry.

 

Transfer to your largest roasting tin and throw in the lemon and garlic and scatter over the thyme in whole sprigs. Season again with a little salt and pepper, then pour in a good amount of oil.

 

Toss well with your hands, making sure all the potatoes are nicely coated in oil and flavourings. Shake the tray so they are sitting in a single layer. Place in the oven for 40–45 minutes, shaking the pan every 15 minutes until you have lovely, crisp potatoes.

 

To make the squash and sage mash:

Place all the ingredients except for the butter, Parmesan and nutmeg in a deep pan. Cover with cold water and place over a high heat. Season generously and bring to the boil.

 

Cook until the squash and potatoes are soft, about 15 minutes. Drain, then discard the sage and chilli. Using a potato masher or potato ricer, mash the squash/potato mix.

 

While still hot, stir in the butter and grate in the nutmeg and Parmesan. Check the seasoning, then keep warm before serving.

 

To make the brussels sprouts in butter:

 Bring a large pan of salted water to the boil and cook the sprouts until tender, about six to eight minutes. Drain into a colander and place over the pan to steam dry.

Place the same pan over a medium-high heat and add the butter and a splash of oil. When hot, add the sprouts.

 

Shake the pan until they are all coated in butter then leave them to fry until they are golden. Shake the pan again, leave another few minutes, then turn the heat down to low and add a little pepper.

 

Continue cooking for another few minutes until they are a nice even colour, then check the seasoning and keep warm.

YOU MAY ALSO LIKE
DEVILS ON HORSEBACK SALAD. 14/12/13
NUTMEG-ROASTED TURKEY AND BRANDY GRAVY. 14/12/13
MIDDLE EASTERN CHRISTMAS STUFFING. 14/12/13
SPINACH AND CHEESE BOREKS. 06/12/13
PORK RILLONS. 06/12/13
WILD MUSHROOM ARANCINI. 06/12/13
CHRISTMAS PALMIERS. 06/12/13
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