Christmas side dishes
 

Looking for some good ideas for side dishes, like vegetables, etc. that are served in Europe (including Great Britain). When I lived in England, I remember roasted potatoes and parsnips, but I was wondering if there are any other side dishes traditionally served. Thanks!

At a group Christmas dinner a few years ago, a British friend brought her "traditional" Brussel Sprouts. They were in a light cream sauce with, if I remember correctly, caraway seed? They were amazingly good. I'm not sure how traditional they are in the UK, except among this gal's family.

I've had 2 Christmas dinners in England and my friend's mother always served Brussel sprouts. Hers were simply steamed with butter and salt. She also always had bread sauce to serve over the potatoes and parsnips and white bread/sage dressing. One thing I liked were the small sausages (chipolates? sp?) that she cooked with the turkey, and would buy sausage meat, tuck it under the skin of the turkey, and roast the turkey with the sausage. Delicious!

British Sprouts ? making a perfect British Christmas

This December, sprouts will be an essential part of the Christmas table in homes across Britain. This is part of the huge effort made by farmers across the UK to supply the freshest, tastiest produce during the festive period.

As leaders in their field, UK farmers produce roughly 46,000 tonnes of sprouts throughout the year, a market worth £28 million.

For most of us, making Christmas special relies on creating the perfect blend of tradition, treats, good company and great food. As an important part of the Christmas table, the sprout is part of the uniquely British atmosphere during the festive season.

A LONG HISTORY

The sprout is a descendant of the wild cabbage and was first planted 700 years ago in Belgium, from where it earns its ?Brussels? prefix. The hardy vegetable belongs to the brassica group alongside other favourites including the cabbage and cauliflower. Virtually impervious to the harsh British frosts, the crop has flourished since it was first introduced in Bedfordshire. Today, over 3,000 hectares of sprouts are grown in England and Wales, and harvested from September to March.

Huge advances have been made by plant breeders to produce today's smaller and sweeter varieties, but "overcooking" continues to deprive diners of the best taste and texture.

HEALTHY AND DELICIOUS

A survey by the NFU found 52% of people overcook their sprouts, with 11% boiling them for a merciless 20 minutes! In fact, they need just eight. In the microwave, 225g of sprouts take nine minutes when cooked, covered, on "High" with two tablespoons of water.

Cooking sprouts properly not only ensures the best taste and texture, but also retains the nutrients that make this low-calorie, high-fibre vegetable good for eyes, teeth, bones and fighting infection.

COOK UP SOMETHING TASTY

Sprouts and chestnuts:

Add sprouts to pan of boiling water for one minute. Drain and cut into quarters. Peel and chop some chestnuts. Soften the sprouts and chestnuts in hot butter, turn up the heat and cook until crisp. Season with salt and freshly ground black pepper. Serve warm.

BRITISH CHRISTMAS ? BRITISH FOOD

As probably the most magical and memorable meal of the year, Christmas dinner is a celebration of the best of the British season that captures the true flavour of Christmas.

I cut mine in halves and sautée them with a little bit of garlic. This gives them a nutty taste.

Every country has its own very different Christmas traditions, and I don't doubt there's a website and a million books about it..

For Britain, you could do worse than look up what the Blessed Delia has to say, or check out http://www.bbc.co.uk/food/christmas/..._classic.shtml
http://www.bbc.co.uk/food/favouritef...mas_food.shtml (which will eventually link through to several different recipes for Brussels sprouts).

As for over-cooking - one of the biggest laughs one of our favourite comediennes ever got was for a line in a song about a harrassed mother -'I put my sprouts on in November...'

Someone please type a recipe for the potatoes and parsnips. I want to try them!

I discovered that Good Morning Britain has an outstanding recipe for roasted potatoes and glazed parsnips. Keep them coming! I forgot about the brussel sprouts! I suppose if I start them right now, they'll be ready by Christmas Eve . . . !

cd, for a very basic (but good) recipie, just cook (steam, microwave, or boil) the prepared (peeled and cut in cubes) potatoes and parsnips, then just mash and season as you would regular mashed potatoes. Cooking a clove or two of garlic and mashing them in with the other veg is really good. The glazed parsnips sound tasty.

Hmm, guess I started this Brussel Sprouts thing, but went I went to the grocery this evening, I saw great small B. Sprouts. I bought some and following cigalechanta's advice, sauteed in them in garlic, with a bit of olive oil and butter -- added a little lemon juice and sort of steamed them a few minutes after sauteeing. Wow, were they good!! I never think about those things.

Patrick, happy holidays , glad you took my suggestion, it's not in any cook book, but something I thought up to avoid the guests saying "I hate Brussel Sprouts." I sometimes add fresh orange juice in place of the lemon.

Thanks Mzpossum
Just mash boiled potatoes and parsnips together. I will give it a try.

I also just thought of an odd sort of variation of Bubble and Squeak that I served once for Christmas with beef. Mash potatoes (with butter, seasonings, and half and half, put in a casserole and top with mounds of carmelized cabbage and onions. Sprinkle with grated cheddar and pop into the oven till bubbly. Wonderful!!!

Actually, I think I remember saying next time I'd do it with Stilton instead of Cheddar (or other blue cheese).

OK.

There isn't really traditional starter, but lots of people do smoked salmon or prawns.

The main course, apart from the bloody Turkey is roast potatoes, brussel sprout, chipolata sausages, often wrapped in bacon, gravy, bread sauce, cranberry sauce.

The dessert, of course, is Christmas pudding, with brandy or rum sauce and/or cream; with trifle as an alternative. Stilton and nuts are traditional finishers. And mince pies.

Nowadays people have found clever ways to dress these things up. I, for example, have made cranberry and onion marmalade. I've made Christmas pudding ice cream. The nut roast- I'm veggy, even if my husband isn't, is in the freezer. I've made mini pudding because no-one wants to eat a husge dessert after all that.

Have a look at the BBC's Good Food web site for all this stuff. I'm too busy. I have 10 for dinner tonight, 14 on Christmas Eve and 9 on Christmas Day. Exuse me, I have to go and stuff a prk joint:)

I forgot the carrots. You've got to have carrots.

Yes, roast potatoes, small boiled potatoes, little sausages with bacon wrapped around them. I don't put my stuffing in the turkey but serve it separately rolled into balls.
The pudding has to be brought in flaming, traditionally with brandy but vodka makes a pretty flame.
We traditionally pull our Chritsmas crackers when the pudding is on the table.

ROSOLLI:

3 beetroots
2 potatoes
1-2 carrots
1/2 onion
2 pickled cucumbers
1 apple
salt
- sauce:
1 dl whipped cream
1/2 tablespoon vinegar
a little piece of beetroot (to make it pink)
1/2 teaspoon salt
1/2 teaspoon sugar
- garnish with two mushed, hard-cooked eggs and parsley

1. Cook the vegetables (separately, and not till mushy, sort of al dente). Let cool and cut them into little cubes.
2. Cut the onion, pickled cucumber and apple.
3. Mix all and add salt (if wanted).
4. Whip the cream (not too hard), add vinegar, salt and sugar. Keep the slice of beetroot in till it delivers a slight pinkcolor, then remove. Serve the sauce from separate bowl.

That is a Finnish recepie. You'll find more Xmas recepies here:

http://virtual.finland.fi/finfo/english/xmas.html

Merry Christmas!

Patrick and cigalechanta--after cooking the sprouts (olive oil, garlic, lemon juice) top with crispy bacon crumbles and parmesean or asiago cheese shreds--mmm!

You have all made me so hungry!!

I'm having B sprouts for dinner on Christmas - I love the idea of cutting them in half and sauteing in garlic & butter and yes, I'll add parmigiano or romano or asiago on top!!

Thanks for such a morning upper..

My brussel sprouts are ready to go. How about a suggestion or two for dessert? My Irish friend used to make a Christmas cake every year but that was A LOT of work. What's good and not too complicated? Thanks!

How about a good Yorkshire pudding recipe, someone?

In addition to my DH's favorite Steamed Orange Pudding , we're having a Sherry-walnut Steamed pudding and a trifle! And Orange & Brandy hard Sauce for the Orange and sherry hard sauce for the other!

Try the brussels with chestnuts..lightly cook 1/2ed sprouts , fry and crumble some bacon, then toss the sprouts and whole chestnuts in about 1 TBS of the bacon drippings with a 1/2 cup of water,cook till almost all the water evaporates and looks syrupy..sprikle on the bacon ! I like this because the sprouts can be cooked the night before or in the morning and then don't stink up the whole house!

Potatoes and parsnips: I cut up all kinds of root vegetables, but this would also work for just potatoes and parsnips - could include rutabagas (don't laugh, cooked this way they're really good), onions, sweet potatoes. I cut the different vegies into different kinds of pieces so you can differentiate after cooking, put them in a large flat roasting pan, sprinkle with olive oil and favorite seasonings and herbs, including salt and pepper. Roast at 400 degrees for about 45 minutes. Every once in a while flip the vegetables so they brown a little more evenly. This is a winter favorite.

Sauteeing the sprouts, then adding the cheese sounds great!

Carrots -- firgot the carrots! Any special ways to add zest?

Surfergirl, steam 1lb sliced carrots--toss with 2 tablespoons of balsamic vinegar and 1/2 teaspoon of dried oregano plus salt/pepper to taste. Yum.

On my way to the market to get some brussel sprouts ... I'm inspired and will do my best to replicate a traditional English Christmas dinner. Any other suggestions for English Christmas dishes that are a MUST? Also, how does one prepare chestnuts (I like the idea of chestnuts and brussel sprouts together).

Well if you can find fresh ones in your grocers...

Cut an X across the bottom , soak them in water for about a half hour, then roast them in a 350 F oven for about 1/2 hour or until you can start to smell this wonderful aroma.. Sorry, I cook by my nose! Then peel them while still hottish!

Or do what I do and look for vacuum packed ones at your super market, Haddon House is one brand or Wm Sonoma carries them...I check the WS website about 2 days after Christmas and stock up at 1/2 price for the rest of the year!.. We love Chestnut soup and dressings in addition to a veg dish

I cut a score a cross on both sides and then in the oven to roast them. Size denotes the time. I also have a chestnut roasting pan, but rarely use it. With that, I oil the chestnuts and over the fire they roast.

Sometimes when it is still hot here in Fl in "Chestnut Season" I even do them over the grill outside.

Be sure to line your pan with foil or you'll be scrubbing stain off till you are old and gray!

I'm not sure about preparing fresh chestnuts myself but in England our supermarkets sell packets of frozen sprouts and chestnuts, so I just cheat and use fresh sprouts from the local farm and add the frozen chestnuts into the pan at the end of cooking.

I always use Delia Smiths way of cooking the turkey and roast potatoes (I use olive oil or extra virgin for the potatoes though, don't think she does - just a personal preference taste wise)

I was brought up on always having roast goose for Christmas dinner,but they have gone very expensive now and not easy to get hold of. My parents are still going to have that on Christmas day though!

Most people I know usually start with smoked salmon with lots of lemon and some brown bread and butter, or prawns or both. I like to have both!

Vegetable wise, we (and family,friends etc)always have roast potatoes,sometimes mashed too,stuffing (I always use Marks and Spencers)roasted parsnips,sprouts,mashed carrot and turnip. I always do cauliflower cheese too and cabbage (as do a lot of my family).
I always buy a cranberry and port sauce from Marks too, and also have redcurrant and cranberry jelly.
Bread sauce and chipolatas wrapped in bacon too, and not forgetting my gorgeous gravy with loads of wine in it!

Not traditional at all but this year I might do my mashed potatoes a mix of half and half with normal potatoes and sweet potatoes because we love that, and fry the cabbage in olive oil and add soy sauce at the end as that's a favourite Nigella recipe, but not sure if she is known in America?

We also like red cabbage with apples and cinnamon but that just reminds me of Poland!

We finish with Christmas Pudding and Christmas cake later, after dinner mints and we love to have an Irish coffee too.

Hmmm think I may overdo it a bit...no wonder I don't have much appetite by the time I sit down and this year there's only the three of us! :I

One of the reasons I love chestnuts is because it reminds me of my childhood, I loved ice skating and would put the warm chestnuts in my mittens to keep warm.

The following from Epicurious.com is not an exotic mixture with cheese, balsamic vinegar. bacon, etc. but is more typical of British and Irish vegetable preparation. The mashing would have been done by hand not with a food processor.

MIX-AND-MASH ROOT VEGETABLES
A simple and satisfying side dish.
1 pound turnips, peeled
1 pound large carrots, peeled
1 pound parsnips, peeled
1/4 cup (1/2 stick) butter
Ground nutmeg

Cut vegetables into 1/2-inch pieces. Place in heavy medium saucepan. Add enough water to cover. Bring to boil. Cook until vegetables are tender, about 12 minutes; drain. Transfer to processor; add butter and process to coarse puree. (Alternatively, return vegetables to same pan; add butter and mash to coarse puree.) Season with nutmeg, salt and pepper and serve.

Serves 6.

Bon Appétit
May 1996
Patricia Murray: County Kerry, Ireland

Epicurious Food © 2003 CondéNet Inc. All rights reserved.

ANgel, You gave me a giggle! By the time I talk about it and cook it..I'm not that keen to eat too much!

I do carrots and swedes ( rutabaga) mashed together ..similar to your carrot and turnip. I know swedes are not commonly eaten in Europe,except by cattle ,and except maybe in Scotland..you don't know what you are missing!

I do delia's "roasties" with olive oil too. Meat here never has any fat on it!

BTW..Nigella is very popular here..she has a regular column in the NYX in additon to her TV shows. I still prefer Delia!

Before chestnuts were readily available here in vaccum jars, I used to bring back those foil packs from Sainsbury's or Waitrose every year from our UK trips.

Can I put potatoes with that?

Sorry, the above message was asked of jsmith.

cd, I think the potatoes are better served baked or mashed by themselves.

jsmith and cd- it is certainly more traditional at Christmas to serve the potatoes by themselves as you said, but at other times I love mashed potatoes and turnip - 'neeps and tatties', a traditional dish of Scotland.

jody - I cook at Christmas (and every time I do a roast to be honest!)as if I was expecting the whole street to turn up for dinner. I've turned into my mother :)

Thanks for the tip on Sainsburys, I'll have a look there for the chestnuts.

Aren't turnips and swedes the same thing btw?

Glad to hear our Nigella is popular in the U.S. too, but have to agree that you can't go wrong with Delia - food always turn out well and I swear by her French Onion Soup with cheese croutons and also her Spanish Pork casserole.

Nigella has some great recipes which are regulars in our house (mostly from the Nigella Bites book, but they are never anything like as quick and easy as she makes out!

You gave me a laugh , Angel!

What I've seen in UK that you call swedes ...we call rutabaga..at least in certain parts of the US..my husband is from New Jersey and calls it yellow turnip. What I call a turnip is white fleshed, with purply tinges to the skin. I told a friend from Belgium that we ate swedes (rutabaga)she was astonished,she only heard of them ascattle feed.When we first moved to southern Us

, I went to buy some white turnips in the store. They had some really nice ones with the leaves attached. I picked up a bunch to be weighed and the man pulled off the leaves and bagged them and handed them to me..tossing the turnips in a bin. I asked what the heck he was doing with my turnips? He was amazed that we ate the bulb part and threw away the green leaves!

I do love delia's recipes...and get her online newsletter. But I hate her " Cheat's recipes"....I can't get the things to make them! I make a list and always head to the grocers when we come to the UK and stock up on all the lovely packets you have there.Now if I could only get Greek yogurt and your wonderful cheese at a price I could afford, I'd be a happy person! Oh and creme fraiche at the store for purchase. I have to make my own!

Ok, you guys are really making me hungry! I love roasted chestnuts.
yes, angel, as jody said, Nigella is popular here, probably more than Delia: I agree, I like Delia best--have 3 of her cookbooks and use them alot. I first heard of Nigella in the Sainsbury's Magazine. (gorgeous magazine--wish a US subscription wasn't so expensive.) Swedes are what we call rutabagas and turnips are, well,
turnips!