Vegetables on the Side. Get into the Christmas spirit with these delicious vegetables, they’ll go perfectly with your roast turkey or chicken.
Vegetables on the Side
HASSELBACK POTATOES WITH BAY LEAVES
Preheat oven to 200C. Peel and halve lengthways 1.5kg medium-sized pontiac or desiree potatoes. Using a small sharp knife, thinly slice potatoes, taking care not to cut all the way through. Combine 40g melted butter and 2 tbsp olive oil. Brush potatoes with butter mixture. Insert a fresh bay leaf into each potato. Put potatoes on a baking tray lined with baking paper. Bake for 1 hour, brushing every 15 minutes with remaining butter mixture. Sprinkle with sea salt flakes and bake for a further 10 minutes or until golden and crisp.
PUMPKIN WEDGES WITH BREADCRUMB SPRINKLE
Preheat oven to 200C. Cut small pumpkin (1kg) into wedges, leaving skin on. Put pumpkin in a shallow baking dish. Brush pumpkin with olive oil. Roast for 30 minutes. Combine ¾ cup white breadcrumbs, ¼ cup finely grated parmesan and 2 tbsp roughly chopped toasted pine nuts in a bowl. Remove pumpkin from oven. Brush pumpkin with oil. Sprinkle with crumb mixture. Bake for a further 30 minutes or until pumpkin is tender and crumbs are golden.
BROAD BEANS WITH CRISPY PANCETTA
Preheat oven to 200C. Put 6 thin slices of pancetta on a baking tray. Bake for 10 minutes or until crisp. Allow to cool. Break pancetta into pieces and put in a bowl. Put 1kg broad beans in a bowl. Cover with boiling water. Pop beans from skin. Reheat in microwave if necessary. Toss beans with shredded rind of 1 lemon, 1 tbsp extra-virgin olive oil, prepared pancetta and freshly ground black pepper.