Recipe: The Christmas Table

Christmas is for sharing, so let your little one join in too! There’s no need to make a separate meal, just adapt: mash, blend, puree or fork; because your baby can enjoy the great tastes of Christmas too!

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Photography: Uyen Luu

Roast Potatoes and Roots with Rosemary & Sage

Complete your Christmas table with our Roasted Potatoes & Roots! A Christmas favourite and a winning easy tray bake, that’s a great weaning recipe too.

Ingredients:

  • 2-3 carrots 

  • 2-3 parsnips

  • small bunch of beetroot
  • 2-3 potatoes 
  • 4-5 sprigs of fresh rosemary
  • 3-4 sage leaves
  • olive oil

Method:

  • Pre-heat oven at 180ºC
  • Peel and roughly chop the veg into bitesize pieces
  • Peel and roughly chop the potatoes
  • Add all to a tray and drizzle with oil
  • Scatter rosemary sprigs and sage on top
  • Roast in the oven for 35-40 minutes

 

Roasted Sprouts with Cavolo Nero & Pomegranate 

Make your Christmas veg sing! Forget boiled sprouts and soggy carrots; this recipe will make your veg the star of your Christmas table. 

Ingredients:

  • 200g sprouts
  • 3-4 kale leaves
  • 1 pomegranate

For dressing:

  • 3 tbsp extra virgin olive oil
  • juice & zest of half a large orange
  • pinch of salt

Method:

  • Pre-heat the oven at 180ºC
  • Cut the sprouts in half and add to baking tray
  • Drizzle with oil and bake for 20 minutes
  • Meanwhile, tear the cavolo nero into small pieces (discard the stems)
  • Add to the sprouts for the final 5 minutes of roasting
  • Remove baking tray from the oven and sprinkle over the pomegranate seeds and lemon juice

 

Quinoa & Polenta Stuffing

Ingredients:

  • 75g butter
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 orange, zest
  • 100g polenta
  • 200g cooked quinoa
  • 50g chopped hazelnuts
  • 2tbsp chopped sage
  • 50ml milk
  • 1 egg, beaten
  • 500ml filtered water

Method:

  • Add the milk and water to a pan and bring to the boil

  • Pour in the polenta and whisk vigorously for a couple of minutes, turn the heat down low and let the polenta cook for around 25-30 mins, stir at 5 minute intervals to prevent it from sticking to the pan.

  • In a larger pan, sautee onions in oil, cook 3-4 mins
  • Add garlic and butter & cook for 5 minutes. Remove from heat
  • Stir in orange zest, polenta, quinoa, hazelnuts & sage
  • Garnish with a little melted sage butter, a handful of cranberries and chopped hazelnuts if desired
Cheri NeufeldComment