One month to go
until Christmas Eve! I think I'm ready, although time is flying
awfully fast. I thoroughly enjoy this time of the year. It's nice to
see streets getting Christmas lights and Christmas markets opening.
It's dark and cosy and I think it's almost better than the big fest
itself. What are your feelings about this? Are you already preparing
for or thinking about Christmas?
Today we will put
our lights up, and will heat the first mulled wine. I haven't fully
decided yet, how to put the lights, but we will only have a couple of
simple light chains.
Today's dish
already fits the seasonal theme. It's something that I would happily
eat as a veggie Christmas dinner, a dish of pan-fried brussels
sprouts with roast potatoes, beurre blanc with green and pink
peppercorns and cauliflower cheese.
Pan-fried brussels sprouts
200 g brussels
sprouts
1 tbsp butter
1 tbsp vegetable
oil
1 garlic clove
Salt
Ground black
pepper
Trim and cut the
brussels sprouts into halves.
Cook them in water
for a few minutes until almost tender.
Heat the butter
and oil in a pan.
Press or chop the
garlic clove finely.
Fry the sprouts
with the garlic and season.
Roast potatoes
300 g potatoes
Vegetable oil
Salt
Smoked paprika
Peel the potatoes
and half or quarter them depending on the size.
Cook them in water
until almost done.
Drain the water
and shake the pot a little bit to give the potatoes a fluffy surface.
Add some oil and
season with salt and smoked paprika.
Place the potatoes
on a baking tray and roast in the oven at 200 C for about 40 minutes
until they have a crispy surface.
Beurre blanc
1 small onion
150 ml white wine
2 tbsp white wine
vinegar
125 g butter
Pink peppercorns
Green peppercorns
Chop the onion
finely and heat it with the wine and vinegar.
Reduce until about
the half of the liquid has cooked off.
Remove the onion
with a sieve leaving just a clear liquid.
Add the cold
butter into the liquid, a small piece at a time and keep whisking.
Finally add the
peppercorns to the sauce.
Cauliflower cheese
1 cauliflower
1 garlic clove
1 onion
Vegetable oil
1 tbsp vegetable
stock powder
Salt
Ground black
pepper
100 g grated
cheese
Cut the
cauliflower into florets and cook them in water until nearly done.
Chop the garlic
and onion finely and cook them in vegetable oil until soft.
Add a little bit
water to the onion mix and stir in the vegetable stock powder and
season.
Place the florets
in an oven dish or small ramekins, and add the onion mix on the top.
Cover with grated
cheese and bake in the oven for about 40 minutes.
That was it, quite
a bit of components, but nothing complicated. This dish is my EatYour Greens contribution for this month, and it's actually also
the last round of 2018. You still have time to submit your recipes
until end of November, if you want to take part! Eat Your Greens is a
vegan and vegetarian cooking challenge hosted by Shaheen from
Allotment 2 Kitchen and co-hosted by me.
Have a nice
weekend!
Your VegHog
Ah sprouts. I'd happily eat them this way and the pepper beurre blanc looks so good. I am avoiding thinking and planning for Christmas until the 1st December.
ReplyDeleteI've had sprouts a few times now, and they are so nice again for a change. I can understand that you want to avoid thinking of Christmas for a little while longer. You have one week! :)
DeleteMmm, those sprouts! They're so tasty I don't know why they get such bad press. I am looking forward to Christmas and have quite a few seasonal events planned which I hope come to fruition and They'll get mentions on the blog, but our decorations will wait like Shaheen's :-)
ReplyDeleteI also like sprouts very much, but I cook with them way too rarely. Have a nice festive season!
DeleteYour dish looks lovely and I really love this time of year in the Northern Hemisphere with the lights in the dark evenings. I also love it in Australia but it takes longer to feel like Christmas - carols in the shops just don't do it - but we have our Christmas night markets starting on Friday and will go to the city to see the decorations and probably drive around late to see lights. I had hoped to get in an Eat Your Greens but don't seem to have any posts with greens this month unless I find some time and energy in the next week. Will let you know if I do!!!
ReplyDeleteI can understand that it's a busy time. I'm sure we will see your lovely green creations again next year. :)
DeleteThis cauliflower cheese seems amazing! Definitely on my "to do list"!
ReplyDeleteThank you very much! And thanks again for taking part in Eat Your Greens again, we'll be back in January.
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