Sunday 20 October 2019

Indy Power's Christmas: Brussels Sprouts Slaw, Maple Glazed Carrots, and Sourdough Stuffing

 

Indy Power
Indy Power
Indy Power's maple glazed carrots
Step 1: Cook carrots in glaze
Step 2: Toast pecans
Step 3: Sprinkle pecans over
Sourdough Stuffing
Brussels Sprouts Slaw
Step 1: Shave Brussels sprouts
Step 2: Whisk dressing
Step 3: Toast almonds
Step 1: Cook onions and herbs
Step 2: Tear bread
Step 3: Pour over bread
Indy Power

Indy Power

Try something different with these healthy twists on traditional dishes.

Maple Glazed Carrots

This is the perfect Christmas side. These carrots are so simple, with a gorgeous, sticky maple glaze and roasted pecans giving them a delicious festive flare.

Serves 6

Gluten-free, dairy-free & vegan

Ingredients

2 tbsp olive oil

600g carrots, peeled and trimmed

50g pecans

200ml vegetable stock

70ml maple syrup

1 tbsp apple cider vinegar

Method

Preheat the oven to 180°C.

2018-12-15_lif_46049858_I1.JPG
Step 1: Cook carrots in glaze

Heat the olive oil in a large pan on medium high heat. Add the carrots and cook for a few minutes, tossing every so often, until just starting to brown.

2018-12-15_lif_46049863_I2.JPG
Step 2: Toast pecans

Place the pecans in an oven-proof dish and cook in the oven for about 8 minutes until toasted, then set aside.

Add the stock, maple syrup and apple cider vinegar to the pan with the carrots and bring to a simmer. Pop a lid on. Let it cook for about 10-15 minutes, until the carrots are tender. Take the lid off and continue to let it cook another 2-3 minutes until most of the liquid is gone.

2018-12-15_lif_46049864_I3.JPG
Step 3: Sprinkle pecans over

Toss the pecans into the pan so that they get coated in the glaze. Season with salt and pepper and serve.

 

Sourdough Stuffing

2018-12-15_lif_46050833_I4.JPG
Sourdough Stuffing
 

Americans would call this 'dressing' as it doesn't actual 'stuff' anything but that doesn't paint the right picture here. It's the most fantastic stuffing that veggies and meat eaters will both love. I tear the bread rather than grinding it to a crumb and it makes pillowy bites that will convert you forever. The sourdough flavour really comes out and it's complemented perfectly by the festive herbs.

Serves 6

Gluten-free, dairy-free & vegan

Ingredients

3 tbsp olive oil

1 white onion, diced

3 stalks of celery, finely chopped

Handful of fresh thyme

Handful of fresh rosemary

2 apples, finely chopped

3 cloves garlic, minced

400ml stock

1 loaf of stale sourdough

Sea salt & pepper

Method

Preheat oven to 180°C.

2018-12-15_lif_46050808_I9.JPG
Step 1: Cook onions and herbs

Add the olive oil to a large pan on medium heat. Add the onion and celery and cook for about five minutes until starting to soften. Remove the leaves from the herbs and finely chop them. Add them to the pan with the apples and garlic. Season generously with salt and pepper and cook for another few minutes.

Pour in the stock and let it simmer gently.

2018-12-15_lif_46050830_I10.JPG
Step 2: Tear bread

Tear the bread into bite-size pieces and add it to your casserole dish. Pour the stock mixture from the pan over the bread.

2018-12-15_lif_46050847_I11.JPG
Step 3: Pour over bread

Mix well and bake uncovered at 180°C for about 45-50 minutes.

 

Brussels Sprouts Slaw

ussel Sprout Slaw_3.jpg
Brussels Sprouts Slaw
 

This is a great alternative to traditional roasted sprouts if you want a little crunch and zing on your plate. I also love that it's really quick when you have a million other things to serve for Christmas dinner.

Serves 8

Gluten-free, dairy-free & vegan

Ingredients

500g Brussels sprouts

75g flaked almonds

Juice of 1 lemon

60ml olive oil

1 tsp Dijon mustard

1 tsp honey or maple syrup

50g dried cranberries

Salt & pepper

Method

Remove any dirty outer leaves from the Brussels sprouts so they're nice and clean.

2018-12-15_lif_46050981_I6.JPG
Step 1: Shave Brussels sprouts

Use a mandolin grater to carefully shave the sprouts into shreds and add them to a large bowl.

Add the flaked almonds to a pan on medium heat and toast them until golden.

2018-12-15_lif_46050982_I7.JPG
Step 2: Whisk dressing

While they're on, make the dressing - combine the lemon, olive oil and mustard and whisk.

2018-12-15_lif_46050859_I8.JPG
Step 3: Toast almonds

Toss together the sprouts, cranberries and dressing and serve with the toasted almonds sprinkled on top.

Weekend Magazine

Editors Choice

Also in Life