Wouldn't Be Christmas Without Them...
It's December, it's time... let's talk sprouts.
Whether you love or hate them, try to think beyond just boiling them into submission. There's so many more interesting things to do with them. I like them roasted with red onion and chestnuts as my Christmas side.
Meera Sodha has a couple of awesome sprout recipes that might change the mind of even the most determined sprout-dodger. I recommend her Sprout Thoran and Sprout Nasi Goreng. The strong taste of sprouts mean they stand up perfectly to strong spices and flavours.
Spicy rice, shredded brussels - here's Meera's knockout Nasi Goreng - I'd definitely be putting a fried egg on top though.
Real Lady Remoulade
There are few less promising looking vegetables than a celeriac. A shame because it's crunch, deep flavour and herbal notes make it the perfect winter veg. Don't tell them, but the French probably did it best with the blend of grated celeriac and mayonnaise that is remoulade - served with good ham and crusty bread, it's as good a lunch as you can hope for. For a veggie version go easy on the mayo (try vinaigrette instead) and top with a poached egg and crisp fried croutons.
Cooked, it makes an earthy, creamy soup. It's also great in a dauphinoise (try 50/50 celeriac and potato) it's complex notes cutting nicely through the richness of the dish.
Here's a classic remoulade from Raymond Blanc.
And if you fancy a challenge, why not attempt his Celebration of Celeriac - an haute cuisine plateful of celeriac fondant, celeriac puree, pickled celeriac and celeriac jus. Good luck!