Want to know what to do with all your leftover Christmas vegetables? We've got just the recipe for you.
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Serves
4
Parsley
Roasted Vegetables
Crème Fraîche
Pickled Onion
For The Sauce:
Cranberry Sauce
Wholegrain Mustard
Pickled Onion Brine
Olive Oil
Salt
Black Pepper
Serves
4
Parsley
Roasted Vegetables
Crème Fraîche
Pickled Onion
For The Sauce:
Cranberry Sauce
Wholegrain Mustard
Pickled Onion Brine
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200°C. Quarter the pickled onions.
Step 2.
Place the leftover veggies onto a tray with a drizzle of oil. Toss together, season with salt and pepper. Reheat in the oven, 10-15 mins until hot.
Step 3.
Meanwhile, pick the parsley leaves and discard the stalks. Season the crème fraîche generously with freshly cracked black pepper.
Step 4.
In a bowl, add the cranberry sauce, whole grain mustard, pickled onion brine and olive oil. Stir together, taste and season with salt, if needed.
Step 5.
Add the roasted veg into a bowl with the pickled onions and parsley leaves, toss together.
Step 6.
Spread the crème fraîche onto a platter or plate, top with the roasted veg, and drizzle over the cranberry mustard sauce.
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