Tasty vegetable dishes to accompany a roast turkey!

Veggie dishes for roast turkey!

Spiced red cabbage:  cook one chopped onion, half a chopped red cabbage, zest and juice of one good Maltese orange, add one cup red wine, one cinnamon stick, season and 1 tbs balsamic vinegar;  cook for about 45 minutes.

Honey glazed roasted carrots and parsnips:  Cut one parsnip and four carrots into strips;  put in an oven dish together with bits of butter, some thyme, 3 tbs honey;  season well cover with foil and bake in a moderate oven (fan electric 150/gas 170) for about 45 minutes.

Creamed carrots and parsnips

Boil till mushy one chopped parsnip, 4 chopped carrots;  mash well and add some milk, some butter, a good grating of nutmeg and season well.

Two ways with brussel sprouts:

Pancetta and walnuts:  brown a finely chopped onion, add 4 chopped pancetta rashers, 75g chopped walnuts; add the steamed brussel sprouts, season and mix well

Garlic and ginger gremolata:  steam the sprouts, in a small pan melt some butter add 4 cloves of chopped garlic, 1 tsp ground ginger, some flaked almonds, a handful fresh breadcrumbs and cook till golden;  mix with the brussel sprouts and season.

Broccoli and cauliflower cheese:

For the roux:  melt 2 tbs butter, add a good grating of nutmeg and 6 tbs flour; remove from heat mix well.  Add one veg. stock cube, 500ml skimmed milk put on a low heat and mix till a thick sauce forms.

Steam the veg, grease a dish and place the steamed vegetable.  Pour the sauce to cover the veg. well, and completely top with 100g grated cheddar and parmesan.  Cook in a moderate oven for 40 minutes.