We all fancy ourselves as a cooking pro, right?
Of course, not all of us have the time, equipment or the money to be a gourmet god. Or perhaps we do?
To celebrate Christmas, I’m launching a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.
All of my meals are veggie, as I am a vegetarian. However, you can add meat to dishes such as today’s offering. In fact, this leek and parsnip mash dish is highly versatile – add roast potatoes and vegetables and you have yourself a far healthier version of a meaty feast, or leave it in.
When buying your ingredients, grab an extra leek, yoghurt, paprika, cumin, tumeric and garam masala for tomorrow’s recipe!
Roasted Leeks and Parsnip Mash (Serves 1)
One leek, halved
A tablespoon of honey
A dash of vegetable oil
Three parsnips, peeled and chopped
A tablespoon of magarine
A teaspoon of cumin seeds
Two pinches of rosemary
25ml of soya or cow’s milk
Whack the oven onto gas mark 6/200C. Taking a baking tray, lay out your two leek halves. Drizzle vegetable oil, a dash of rosemary, honey and seasoning over the leeks before placing them into the oven for around 35 mins.
Into a saucepan, drop in your parsnip chunks. Cover these with boiling water and turn the hob onto a medium heat. Add your cumin seeds, before placing the lid over the parsnips and cooking them for around 20 minutes, or until the chunks are fairly easy to slice through with the knife.
Once this is done, remove your parsnips from the boil and drain. Taking a masher, begin to combine the margarine, seasoning and the soya or cow’s milk in with the parsnips. Once the mash is smooth, set to one side.
Take the leek halves out of the oven and serve up. Add your parsnip mash on the side and finish off by making gravy. This recipe can be adapted for roast dinners and more – make it as big or as small as you like. More importantly, sit back and enjoy your moment of gourmet godliness.
Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!