Harts of Stur Kitchen Issue 08, Winter 2018-19 | Page 28

Harts Kitchen
Menu à la Harts
The Veg of Glory
Bring your vegetable sides to front and
centre with these healthy options that are
delicious enough for the Christmas table
A
s important as
the main meaty
event (or vegan
substitute,
see p18) is
to Christmas
dinner, it would be reckless
to neglect the vegetable side
dishes. Particularly when they
are often the freshest and most
local ingredient on the table.
Of course, once they were the
butt of the joke about British
cooking – with talk of sprouts
being put on to boil in October
– but now every cook worth
their apron is looking at ways
to lift them up out of their
boiling water, banish sogginess
and make them memorably
tasty. If anyone knows how
to make veg as exciting as the
meat it’s Lily Simpson, the
founder of the Detox Kitchen,
a unique healthy food delivery
service with two cookbooks of
vibrant recipes to her name.
These veggie dishes aren’t
just for Christmas but will
work with any leftovers post
the big day and set you up
nicely for a health kick in
January and beyond once the
festive season is all packed
away for another year.
Extract from Detox Kitchen Vegetables by
Lily Simpson
Photographs © Issy Croker
About Lily Simpson
The founder of the Detox
Kitchen, Lily Simpson has one
aim: to get more people eating
healthy food. Every dish they
deliver or serve in their three
delis in London is freshly made
and bursting with flavour and
goodness. Her new cookbook
Detox Kitchen Vegetables is
full of ideas that make the best
of healthy seasonal veg.
Honey-roasted Parsnips
and Carrots
A perfectly roasted parsnip should
be crispy on the outside and fluffy
on the inside. Tossing the parsnips
in honey before roasting brings
out their mellow sweetness and
adds a lovely sticky glaze. Serve
this as a side dish, or make a meal
of it with wild rice and salad.
Ingredients
Serves 4
Parsnips, scrubbed
Large heritage carrots, scrubbed
2 tbsp honey
1 tbsp rapeseed oil
2 tbsp tamari
4 fresh thyme sprigs, leaves picked
1 tsp dried oregano
½ tsp dried tarragon
1 tsp dried parsley
100g pistachios, roughly chopped
Juice of 1 lemon
Method
Cut each of the parsnips and
carrots in half lengthways and
then into quarters. Cook in boiling
water for 5 minutes. Drain, rinse
with cold water and leave to cool.
Mix together the honey, oil, tamari
and herbs in a bowl. Add the
parsnips and carrots. Leave to
marinate in the fridge for at least
30 minutes.
Preheat the oven to 200°C/Fan
180°C/Gas 6. Line a baking tray
with greaseproof paper.
Tip the parsnips and carrots,
with their marinade, on to the
prepared tray and roast for 20–25
minutes until golden. Transfer the
roasted vegetables to a platter.
Sprinkle with the pistachios and
lemon juice.
28
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Prep up to the mark
Stellar Cast Non-Stick
Griddle Pan
RRP: £78.00
Harts Price: £63.75