Christmas Dinner Sides With Maple Syrup. Today I am sharing some side dishes that you can add to your Christmas dinner or any Sunday roast. Yummy!!
How To Make Parsnip Purée with Maple Syrup:
Servings: 8 portions
- 500g baby potatoes, unpeeled and cut in half
- 500g parsnip, peeled and sliced
- 2 garlic cloves, chopped
- 80g butter
- Salt and freshly ground pepper, to taste
- 500ml chicken broth
- 60ml pure maple syrup from Canada
- 150g Le Fou du Roy cheese (or a similar firm cheese), grated
- Pinch of ground nutmeg
- 60g chives, chopped
- In a large pan, fry the potatoes, parsnip and garlic in the butter over a low heat for about 10 minutes. Season with salt and pepper. Add the stock and bring to the boil.
- Reduce the heat, cover and leave to cook for 25 minutes or until the vegetables are tender. Strain (reserve some of the cooking liquid). Add the maple syrup to the casserole dish and mash the vegetables with a pestle.
- Add the cheese, some broth (if needed to loosen the purée), and sprinkle with the nutmeg and chives.
Brussels love them or hate them?
How To Make Maple Brussels Sprouts:
Servings: 4 – 6 portions
A Brussels recipe with chestnuts, cranberries and Maple Syrup.
- 1kg brussels sprouts
- 100g pancetta, cut into lardons
- 200g chestnuts
- 50g butter
- 50g cranberries
- 200ml pure maple syrup from Canada
- Cook sprouts in boiling salted water for 3½ minutes, then refresh in iced water and halve the sprouts. Fry pancetta until crisp and golden, take out and place on a cloth; fry chestnuts in the bacon fat for 5 minutes and then place on cloth with pancetta.
- Reheat sprouts with butter and a little water for 5 minutes and sauté. Add pancetta and chestnuts and maple syrup. Add cranberries at the last minute then serve.
About this post:
These recipes are courtesy of We Love Maple.
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