Best recipes for Christmas dinner?

[GoldenCupidon]

I've got the job of doing all the veg and sauces this year for Christmas. I know how to cook, the basics anyway, but everything seems to end up a bit limp and crap.

Can you tell me:

• what's a nice way to cook carrots/parsnips
• how do you make anything nice out of red cabbage?
• if you're a wonderful roast potato maker can you explain how, as I am not (a blooming brilliant roast potato eater, yes)
• a way to make nice thick gravy?
• any other lovely things you always do for your Christmas dinner?

I can nail cheese sauce and bread sauce! my poor family...

This is my favourite carrot recipe. Never tried it with parsnips, as I tend to parboil those with the potatoes, and roast in the same way as potatoes, but I don’t see why it wouldn’t work.

Any kind of braised red cabbage is not welcome on my Christmas lunch plate. Red cabbage is nice roasted in wedges, or raw in salads, but that’s about it for me.

Potatoes in a pan of salted cold water, parboil (took about twenty mins from heat on last time I made them), drain well, bash the potatoes around the pan to scuff up the surface and place into a tray which has been preheated with oil. I use olive oil. Baste potatoes with oil and roast for about 40-60 minutes.

I’ve attached my favourite vegetarian gravy. The thickness can be adjusted by adding more cornflour, as can most other gravies be thickened that way.

But if you’re not confident with it, can you outsource to local farm shop or supermarket depending on your budget.

Thanks so much @toastofthetown - I would never have thought of putting mushrooms in!

For roasties you need Maris pipers. I park boil while heating up the oil. Then drain potatoes in a colander and get the sides really rough. Let them cool. Then quickly fire into roasting hot oil and turn so all sides are coated. Cook at about 200 in fan o en turning every now and again. I've used rapeseed oil recently but am sure goose fat will be fab for Christmas. Season potatoes of course!

If you are cooking for lots don't crowd too many potatoes in one tin or they won't be so good (queen of roasties here). Also par boil them the day before so that they dry out. Otherwise just as@jocktamsonsbairn says.
I don't actually like using duck or goose fat, I think sunflower oil or rapeseed oil are better (definitely not olive oil).

For braised red cabbage, in a large pan with lid (think casserole or cast iron pot), add all togethet:

• thinly sliced red cabbage (one small-to-med size cabbage)
• 2 thinly sliced apples
• 1 thinly sliced red onion 🧅
• knob of butter
• 150ml red wine
• 70ml cider vinegar
• 1/4 teaspoon each ground cloves & ground nutmeg
• 1 cinnamon stick
• 3 tablespoons of light brown sugar

Cook for 2.5 hours on the hob on a low heat.

For carrots, I roast large chunks of carrots in the oven with a generous drizzle of honey and a couple star anise. I don’t follow exact timings but somewhere around 30-45 mins should do it.

One thing I've used for years is gravy browning, it gives a nice rich colour to a turkey gravy if you make homemade .

@Cookerhood ooh I'm interested in par boiling the day before anything to spend less time in the kitchen on the day. Do you literally just let them cool and stick in Tupperware in the fridge?

@leftitabitlate22 yes, let the steam evaporate & then pop them in the fridge. Some people freeze them a week or so before but I've never tried that. If it's cool I keep them outside as my fridge tends to be a bit full. It saves so much time & pan space on Christmas day.