Here’s the final recipe in this four-part series for an easy-peasy prep-ahead Vegetarian & Vegan Christmas Dinner. There are still a few more festive treats to come next week, but this completes the main course ideas!
Carrots just have to be there on the Christmas table, but are rarely given much attention, as just another vegetable to peel, chop and boil. Here I’ve tried something a little different, cooking them quickly in just enough water to part-boil, part-steam them, then finishing with a sweet and fruity orange and maple glaze
You can easily prepare these the day before, topping, tailing and halving the carrots which will leave just 10 minutes of cooking on the day itself. Easy peasy! If you can’t get hold of these baby chantenay carrots, just use everyday carrots instead, (they will need peeling, then cutting into batons).
Teamed with the centrepiece Porcini & Chestnut Mini-Wreath Roasts with Creamy Porcini & Parsley Gravy, Garlic & Rosemary Roast Potatoes, and Ginger & Sesame Brussels Sprouts you just can’t go wrong for a delicious and fuss-free Christmas dinner.
Orange & Maple Carrots
Ingredients
- 500 g Chantenay / Baby Carrots
- 100 ml orange juice
- 2 tbsp maple syrup
- 25 g dairy-free margarine
Instructions
- Clean, top and tail and halve the carrots, (or leave them whole if they are particularly small). Place them in a large, lidded saucepan and just cover with water, and a generous pinch of salt. Cover with a lid and cook for 5-6 minutes, then drain.
- Return the carrots to the pan, and add the orange juice. Bring to the boil, cover with the lid and boil for 2-3 minutes.
- Add the maple syrup and margarine to the pan and continue to bubble gently until the glaze has become syrupy and fully coated the carrots. Season with salt and black pepper and serve.
And don’t forget that my new book Vegan in 15 is out now, and available to order on Amazon, (whoop!). Many thanks for your support!
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