November is ‘Veg Pledge Month’ so we’ve found some unusual sides to try!
A vegetable-rich diet is key for optimal health. It provides essential nutrients, vitamins, and minerals necessary for a strong immune system, reduces the risk of chronic diseases such as heart disease and certain cancers, supports healthy digestion, and promotes weight management and overall well-being. Making the ‘Veg Pledge’ to eat vegetarian for a whole month is a good start. To get you excited, we’ve found some unusual vegetable dishes that will inspire you and could work well as sides for Christmas dinner too!
Lemon Butter Celery
Ingredients: 1 bunch celery 25g butter 1/4 cup walnuts, roughly chopped 2 tbsp pumpkin seeds 1 baby fennel bulb, thinly sliced (fronds reserved) 1 spring onion, thinly sliced 1/3 cup fresh flat-leaf parsley leaves 2 tbsp cider vinegar 2 tbsp extra virgin olive oil 1 tbsp finely chopped preserved lemon rind (you can find preserved lemons in the pickles and olives section of most supermarkets)
Method: 1. Slice the celery diagonally into half inch chunks and save any celery leaves to one side. 2. Melt butter on a medium heat and toss in celery cooking for 2 minutes, then add 2 tbsp water and continue cooking until water is almost gone. Add chopped walnuts and pumpkin seeds, continue cooking for one minute and then set aside to cool slightly. 3. Mix sliced fennel, onion, celery leaves and fennel fronds in a large bowl, add vinegar, oil and lemon. Add mixture to cooled cooked celery then season with salt and pepper and serve!
Jalapeño Butter Sweet Potatoes
Ingredients: 4 sweet potatoes, scrubbed 2 tbsp extra virgin olive oil 1 tsp sea salt ¼ tsp freshly cracked black pepper 1½ tsp finely grated lime zest 60g butter, softened 1 tsp lime juice 2 tsp chopped pickled jalapeños ¼ small red cabbage, finely shredded 125g cherry tomatoes, quartered 1 spring onion, thinly sliced 1 tbsp roughly chopped fresh coriander leaves, plus extra sprigs to serve Lime wedges, to serve
Method: 1. Preheat your oven to 220c. Meanwhile microwave your sweet potatoes on high until just soft. 2. Mix oil, salt, pepper, 1tsp lime zest in a bowl. Transfer sweet potatoes into ovenproof dish and brush with oil mixture. Roast until skins are crispy, approximately 20 mins. 3 Mix butter, lime juice, jalapeños and the rest of the lime zest in a bowl. Season with salt and pepper and mash with a fork to combine. 4. In a large bowl toss together cabbage, tomato, spring onion and chopped coriander. 5. When potatoes are crispy, slit down the length of each potato and fill with half the quantity of jalapeño butter. Top with the cabbage mixture and then top again with the remaining butter.
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