Preparing Christmas veg in advance and freezing

[WestYorkshireGirl]

Hello
I know people who do their Christmas veg (parsnips, roasties, sprouts and red cabbage) all in advance and freeze then just re-heat on the day. Has anyone done this and can recommend and also, how do you actually prepare them and reheat? Thanks.
PS Have also posted this in the Christmas thread

I have cooked Delia's red cabbage and frozen it and it has been fine but none of the other items. Only did this as cooked far too much off it for a dinner late November and thought it would save me doing it again. I bagged it in zip lock bag and froze it, defrosted it the night before and heated in microwave when ready to serve.

God no. I'd rather save £1 a week from now and buy m&s ready prepared if I didn't have time to do my own on the day and/or was skint.

I've done this in the past and roasted veg in the day so peeled, chopped and blanched parsnips, carrots sprouts etc and finished off as appropriate. DH insists this makes them soggy and he then took over the Christmas Meal prep so I let him
More time for me to at choc, sip Bucks Fizz and watch telly.

You could make the red cabbage but as for sprouts etc but I would go for fresh veg if you can. Maybe peel the veg Christmas Eve and cover in water overnight.

I would be interested to know though if it can taste as good.

Stuffing can be made in advance though.

I wondered about Yorkshire puddings
Yes I know theyre not traditional!

You can par boil roasties, freeze them on a tray so they stay separate, then bung straight into hot goose fat from frozen on the day. I haven't tried it yet (first time this year!) but it's a trick I learned at college.

Thanks for the responses - a bit of a mixed bag of opinions. The only downside with buying the veg is the space issue in the oven for all the little trays...

I sometimes do turnip in advance (boil, mash with butter and black pepper, leave to cool, stick in fridge and reheat for meal in microwave)

I've never tried freezing it (but would probably be okay to do so)

Similarly, to cut down on final countdown prep and pan juggling, I also sometimes boil parsnips in advance and then just lightly fry off in a little oil and butter

Good luck!

Often parboil potatoes, freeze them on trays then tip them into a carrier bag.

Brussel sprouts I trim on Christmas Eve.

I have parboiled potatoes, shaken them about for furry edges, then frozen them. On Christmas Day I tipped them straight into a pan of hot duck fat and roasted them - utterly gorgeous. And no faff on the day. Peel and chop carrots and trim sprouts, keep in zip locks in the fridge overnight if you're doing loads - or just delegate on the day to the first person that asks if they can help!

Roast potatoes would work perfectly pre-par boiled and frozen. Yorkshires (Stuff traditional, they're lovely) are OK pre-cooked and frozen but not quite as good as fresh in my opinion.

The rest I think would be awful better done fresh.

Yes that's what I thought for the roast potatoes. Might have to practice a few times before I do it for real.