The Best Accompaniments for Roast Turkey
Alternative Christmas Dinner Vegetable Side-dishes
Nov 9, 2009
Bored of brussel sprouts and roast potatoes? Try these alternative vegetable accompaniments to your Christmas roast turkey.
This sweet potato puree is a winner with the kids and a healthy replacement for roast potatoes. It serves four people.
Sweet Potato Puree
Ingredient:
- 750g sweet potatoes, cut into large chunks
- 3 tbsp full-fat milk
- One clove garlic, crushed
- 40g half-fat mature cheddar, finely grated
- 1 tbsp chopped fresh parsley
- 1 tbsp snipped fresh chives, plus extra to garnish
- Black pepper (freshly ground) and salt
Method
- Cook the sweet potatoes in a saucepan of salted boiling water for 10-15 minutes, until tender. Drain thoroughly, then mash until very smooth.
- Heat the milk in saucepan, then add to the potato with the garlic, cheddar, parsley, chives and black pepper. Beat until smooth and well mixed, then serve hot, garnished fresh chives.
As an alternative to the traditional brussel sprouts these green beans with a walnut dressing give an extra edge and yet are very simple to prepare. This dish serves four to six.
Ingredients:
- 450g fine green beans (Kenyan beans are good)
- 2 tbsp walnut oil
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- Black pepper (freshly ground) and salt
Method
- Cook the beans in a saucepan of salted boiling water for 5-6 minutes, until tender.
- Meanwhile put the walnut oil, olive oil, vinegar, mustard and black pepper in a small bowl and mix together thoroughly. Drain the beans and serve hot or cold with the dressing drizzled over.
This dish of roasted shallots with rosemary goes great with the white meat of a roast turkey and is definitely something different. It serves four to six people.
Ingredients:
- 600g shallots or pickling onions
- 2 tbsp olive oil
- 1-2 tbsp chopped fresh rosemary
- Black pepper (freshly ground) and coarse sea salt
Method
- Preheat the oven too 200C / Gas mark 6. Place the shallots in a roasting tin, drizzle over the oil, sprinkle with the rosemary, sea salt and black pepper, then toss to mix well.
- Roast in the oven, stirring once or twice for 30-40 minutes, until the shallots are tender and golden brown. Serve hot.
The following dish of glazed pears and parsnips are very seasonal and will add the Christmas spirit to the table without being too traditional. It serves four to six people.
Ingredients:
- 3 medium-sized parsnips
- 3 pears
- 1 tbsp butter
- 1 tbsp honey
- 1 tsp ground ginger
- Salt and freshly ground black pepper
Method
- Peel parsnips, then cut into 3 even lengths. Cut into julienne-like strips, avoiding the centre core in the upper section. Cut pears into 5cm-wide strips.
- Heat butter in a frying pan, add parsnip strips and sauté gently until just soft. Use an egg slice to toss them over in the butter. Add pear strips and sauté a little longer. Add the honey, ginger, salt and pepper. Gently toss the pears and parsnips in the honey glaze to coat well. Remove to warm serving dish.
To get the most out of these vegetable dishes serve them with this roast turkey recipe.
HOL101
The copyright of the article The Best Accompaniments for Roast Turkey in Seasonal Cooking is owned by Ankie Renique. Permission to republish The Best Accompaniments for Roast Turkey in print or online must be granted by the author in writing.
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