Fantastic, Healthy, Vegetarian Christmas Recipes!

Ann Jones | The Guardian

Vegetarian Christmas

When I became vegetarian, most of my family quickly followed suit. Brother, sister, mum and boyfriend all made the transition within months of each other, meaning we had to start some new Christmas traditions of our own. All of sudden, there was no bird to go in the oven at 7am, no pigs to wrap in blankets and our festive traditions needed a rethink.

We’ve experimented with all sorts of pies, puddings and suppers that mean Christmas to us, and these are the ones that made the grade, that I know I will be cooking for many years to come.

Christmas Eve

Parsnip rosti supper
I am a big fan of the Swiss traditions on Christmas Eve so this is my nod to the freshness of their food, which sits so happily amongst the richness of the rest of Christmas. It’s not an authentic recipe but to me, Christmas is about creating your own traditions by stealing the bits you like from others. I use pre-cooked beetroots here to keep things simple but you could easily boil and peel your own if you have the time.

Serves 4-6
For the roasted beetroots:
banana shallots 6, peeled and halved
cooked beetroots 500g, peeled and halved
rapeseed or olive oil a little
sea salt and freshly ground black pepper
white wine or herb vinegar 4 tbsp

For the quick pickles:
cucumber ½
radishes a few
sea salt a good pinch
coriander seeds 1 heaped tsp, bashed
runny honey 1 tbsp
white wine vinegar 4 tbsp

For the rosti
parsnips 600g (about 4), peeled
potatoes 2 large, peeled
eggs 2
thyme a small bunch

To serve:
eggs 6

Break the shallots into petals and place on a baking tray, drizzle with a little olive or rapeseed oil, season with salt and pepper and roast at 200C/gas mark 6 for 20 minutes.

Quickly make the pickle. Very thinly slice the cucumber and radishes and pop them into a bowl with a pinch of salt, the bashed coriander seeds, honey and white wine vinegar, then scrunch together and READ MORE at:

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