Christmas is fast approaching and you will, by now, be planning your Christmas dinner menu, if you haven’t already that is. On the minds of many will be the meat centrepiece and whether to go for the traditional turkey, goose, or something a bit different. One element that deserves just as much thought are the side dishes. The likes of pigs in blankets, festive stuffing and, love them or hate them, sprouts. It is these sides that seem to get most of the attention, with other vegetables never really given any extra attention.
This needn’t be the case though, as choosing some fantastic fresh produce really balances out the meal and can be so much more versatile than you ever thought it could be. We’re so proud of Tenderstem®, our superfood, and it’s versatility that we have put together some brilliant side dish recipes that you can add to your Christmas dinner or any festive meal throughout the Christmas period:
If you’re looking for the perfect balance of goodness and a bit of festive indulgence, then you can’t go wrong with this dish. The key is in the preparation for the butter, which is best salted and softened at room temperature; combine with 2 handfuls of finely chopped & cooked chestnuts, dried cranberries and a couple of sprigs of finely chopped rosemary. Finish the seasonal butter with the zest of 2 clementines, a finely chopped garlic clove and salt & Pepper. Pop this onto some greaseproof paper and roll into a sausage shape before chilling. To complete this simple, yet scrummy side, pan fry the Tenderstem® in some rapeseed oil and whilst still warm, slice some of your chilled butter and place onto the Tenderstem® to melt. A quick and easy, yet extremely tasty, accompaniment to your Christmas dinner.
If you’re having an alternative Christmas dinner this year, or looking for something to add to a meal in between Christmas and New Year, then this is the dish for you. Silky and luxurious, encapsulating all the goodness of Tenderstem®, start by boiling a whole pack for 4-5 minutes until they’re bright green and have a little bite. In a separate bowl, combine 3 tablespoons of double cream, the same quantity of warm water and 2 tablespoons of truffle oil with a teaspoon of white wine vinegar. Finish the glossy mixture with a tablespoon of tahini and season to taste. Drizzle the dressing over the warm Tenderstem®. To finish the sumptuous side, add a final few drops of truffle oil and a handful of toasted black sesame seeds. Serve alongside your chosen meal and enjoy this festive alternative.
The perfect all-rounder with any festive meal, but especially your Christmas dinner, this recipe will supercharge your festive feasts with taste, colour and yummy goodness. To start, place 250g freshly prepared chantenay carrots and the same amount of halved Brussel sprouts into a pan with 2 tablespoons of finely chopped sage and 50 grams of butter. Sauté for about 5 minutes before adding 100ml of vegetable stock and bring this to the boil. Add 200g of Tenderstem® and toss all of the vegetables for a further 5 minutes, until all are tender. To finish this festive melange, finely grate in some orange zest, add a pinch of salt and pepper and serve alongside your Turkey, Goose or vegetarian alternative.
Now you can see how brilliant veggie sides can be, which will you choose to add to your Christmas dinner? We’ve got plenty more suggestions and combinations. To view all our Christmas recipes, or to check your plans against our timings guide, check out our dedicated Christmas page.
Merry Christmas Everyone!