A Conversation for Planning and Preparing a Christmas Meal


Post 1

a visitor to planet earth

What vegetables should we have on the xmas dinner and are there any alternatives?


Post 2


I have an entry about the traditional ones if you're still interested smiley - smiley

Try here: A666669

shazz smiley - vampiresmiley - cracker


Post 3


Brilliant entry Shazz, we departed from the traditional method of roasting Spuds and Parsnips though, in the interest of health. We parboil or Microwave to a little more than blanched and then brush with Olive Oil before roasting on a flat tray. Less fat, quicker, and it preserves the taste.

'Mealy' potatoes like King Edward are best for roasting. I grow my own veg as far as possible and as organic as possible. On the run up to Christmas when we have Parsnips (from the garden) we use the tapered root part for everday meals, roasted of course, and save a couple of the larger more even sections in the freezer for the Christmas dinner, tightly packed in poly bags as you suggest.

The required roots will be lifted on Christmas Eve, weather permitting, the sprouts have been selected and frozen. 'Isla Negra' Chilean Merlot and Chardonnay is 50% off at Tesco. Organic Turkey to be collected Thursday afternoon.

Enjoy...smiley - ok

Merry Christmas and a good New year..smiley - cracker


Post 4

Post Team

smiley - tasmiley - smiley

I used to also grow my own way back when but have no hope now as I live in the Netherlands and have no garden. Sadly parsnips seem to be a rarity here and their potatoes are quite different too.

Anyway, enjoy your meal smiley - xmaspudsmiley - cracker

shazz smiley - thepostsmiley - santa


Post 5


smiley - yikes..wot no Parsnips?, I hear they grow them for Cattle feed in Germany, (they must love their Cows).smiley - laugh

Seriously, you can apply the same process to any root veg, the difference is spectacular, esp. Carrots. But DON'T roast for too long or cut too thin or they will shrivel, crisp on the outside, succulent and 'fluffy' on the inside, even better if they are sound enough to leave the skins on, 'new' potatoes also respond well.smiley - ok

Have you tried container growing (asuming you have at least some private space in the open air), Parsnips respond particularly well, specimen growers produce them in 3' drainpipes stood on end with a single huge root in them, you could maybe try 4 or 5 in a growbag stood on it's end and the contents shaken down.

Too late now of course but at least you don't have a greedy Exchequer like us and you can enjoy a .smiley - ale.smiley - bubbly.smiley - redwine. without breaking the Bank.

Enjoy.smiley - biggrin and Merry Christmas


Post 6

Post Team

True about the smiley - ale although I still rely on my bro back in the UK to provide me with a decent drink for Christmas instead of the l*g*er they drink here. Thankfully a satisfyingly big parcel arrived on Monday so I have high hopes of some Bodders or (oh joy) Old Speckled Hen. smiley - biggrin

Have dropped by your page for a nose around. You appear to have had a very full and interesting life so far. Over at <./>ThePost</.> we have a very popular contributor (Smudger) who was in the RN, then worked on oil rigs and various other jobs. I was wondering if you may consider writing about your experiences also? No pressure at all but I, for one, would certainly welcome into our happy band of writers. smiley - smiley

Anyway - almost Christmas Eve and I am still trying to shake off a nasty bout of flu to join the mad crowds for a last minute shop dash. Normally I would have it all done by now. I'll think of you on Christmas day consuming your home-grown produce - and feel a little smiley - envy

shazz smiley - thepostsmiley - cracker


Post 7


ive just found this thread while making general lurkings as i think about a future problem i will have this year and if anyone has any suggestions.........

if all goes to plan, i will be having a vegetarian staying here and need to accomodate his tastes.

he doesnt eat any meats or fish. stuffings, gravies or custard.
he loves all vegetables and fruits and many cheeses and also has a very sweet tooth.

now im a qualified but retired chef, so my cooking skills are brilliantsmiley - angel, but limited in the imagination department smiley - laugh
he loves pasta and rice and had complimented me on what meals i have created for him so far.
ive never cooked a nut roast, so im not sure about what they are like. maybe he can have a ready mealsmiley - laugh

has anyone any suggestions as to what to serve up? bearing in mind that i have the 'normal' christmas dinner to do as well.

h.smiley - rose


Post 8


You could try some of these. Never been that hard into veggie only although we did do a red bean hot-pot on a regular basis some years ago, just to cut down on red meat. I seem to remember that it was quite delicious but took ages to cook.


I'll keep looking, and I'll try to find that hot pot recipe (the exhaust gas is a bit pongy though)smiley - laugh


Post 9

Post Team

It just so happens we are featuring a Vegetable Lasagne recipe in the next Post, out Thursday... as it caters for quite a large crowd you'd need to probably cut the size down somewhat! smiley - winkeye

There are also a few veggie recipes in the Post Recipe Archive at A690815. A Vegetarian Meal - Stuffed Red Bell Peppers on A792876 looks quite nice.

I know when I had to cater for a few veggie relatives that a cheese and tomato pilaf always went down well - and its pretty filling too. You can always be creative with baked potatoes, stuffing them with just about anything veggie and accompanied by salad or fresh vegetables. smiley - ok

shazz smiley - thepost


Post 10


many thanks for the suggestions.

the first meal i ever cooked for him was veggie stuffed canneloni.

i cooked the vegetables in a dolmio type sauce.
seived them and then stuffed the canneloni tubes.
put the sieved sauce in the bottom of a suitable oven dish.
lay the tubes on top and then covered with cheese sauce.
and baked it.
he seemed to like itsmiley - smiley

i think its just a matter of getting used to cooking something that little bit different and me worring over nothing. as i tend to do.


Post 11


Glad to hear it all went well. smiley - smiley

In some respects I think that you can be far more inventive with vegetarian meals than meat-based ones. I am almost, but not quite, a veggie - just can't resist an English full breakfast. smiley - biggrin

shazz smiley - vampiresmiley - thepost

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