This trio of Christmas vegetables is a fantastic option for your festive dinner. The vivid, jewel-like colours of the red cabbage, carrots and sprouts will make an enticing accompaniment to any center-piece. Obviously we think that the best way to serve the vegetables is in our mini pans! We put portions for two into each mini-pan and served them on wooden trays designed to be shared.
The red cabbage is sauteed in red wine vinegar. The pine nuts & sweet, juicy raisins balance against the vinegar to create a lovely ‘sweet & sour’ flavour.
We chose not to over complicate things with the carrots and the sprouts … the carrots were lightly boiled and dressed with parsley butter. The sprouts were sparingly trimmed and boiled in salted water for about 5 minutes so that they kept their vibrancy in terms of flavour, colour & crunch.
Written by Faye
Serves: 6 as a side dish
Prep time: 5 minutes
Cooking time: 30 minutes
Copper Base 26cm Saute pan or wok