Christmas dinner ideas: maple glazed parsnips and sticky orange carrots – “jazz up”

Gaz Oakley taught readers how to “jazz up” their toppings and sides. The chef, known as Avant-Garde Vegan, uses orange juice to add flavor to his carrots.

Gaz said, “Improve your toppings by putting effort into each side dish.

“Think maple glazed parsnips, sticky orange carrots, and so on, no one just wants veggies!” “

How does Gaz make their sticky orange carrots?

Sticky Orange Carrot Recipe

Gaz peels his oranges then cuts them in half, lengthwise.

He leaves the stems on, for a little green.

He puts the carrots in a saucepan and adds just enough water to be level with the top of the carrots.

READ MORE: ‘Ultimate’ Roasted Potatoes: Perfect Recipe for Crispy ‘Add Baking Soda’ Potatoes

Maple glazed parsnips

Gaz uses baby parsnips. It cuts off the tops and tails, then divides them in the middle.

He puts them in water with thyme and rosemary.

After bringing the water to a boil until they are partially cooked, he adds them to a saucepan with a little more thyme and herbs to glaze them.

He cooks them well until they have a deep color before adding maple syrup to coat them.

Christmas dessert is often a fruit cake, and former Bake Off winner Sophie Faldo explained how she makes hers.

The expert gave various tips, depending on whether bakers use dried or fresh fruit in their fruit cake.

She suggests soaking the fruit in an alcohol-free alternative.

She told “When baking cakes with fresh fruit, keep the fruit as dry as possible, small pieces and sprinkle with flour before adding to the dough.”

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