Posts Tagged ‘carrots’

This is a brilliant recipe that I mean to post every Christmas but then decide I can’t because I don’t have a photo. Anyway this year I still don’t have a picture of the salad, but here’s the recipe anyway. It is perfect for Boxing Day with cold turkey and ham, and a great way of using up the end of a jar of cranberry sauce or some extra sprouts.

Ingredients (serves 4-6)

1/4 red cabbage
1 celery stick (with leaves)
6-8 Brussel sprouts
1 small eating apple
1 carrot
75g/3 oz mixed nuts or walnuts/pecans
Stilton (optional – for a full meal of a salad)

Dressing: Mix together 3 tbspn vegetable oil, 2 tbspn cranberry sauce & 3 tbspn orange juice

Shred cabbage, apple, celery & sprouts in food processor or finely slice, grate the carrot (I use my processor for this too). Roughly chop the nuts by hand – the processor blitzes them too fine I find. Mix with the dressing and crumble stilton on top, if using. Feel vaguely healthy and like you’ve neutralised some of the Christmas cake and sherry.

No salad picture, so here’s some festive fairylights instead

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Or not. A shock that is. I was busy peeling potatoes for the church lunch club yesterday. As well as the keen band of ladies who run the club, the Vicar’s Apprentice Happy was also wielding a peeler.

Once we’d finished peeling the 12kg or so of spuds, I offered to take the peelings home to put on the compost heap. And I was recalling the cook in Nanny McPhee (a favourite movie in the Vicarage – I can’t think why) who rustles up a gruel that includes various vegetable peelings. ‘Maybe I should be making Vicarage gruel’ I pondered.

Then Happy (who has a background in the hospitality industry) mentioned that he’d made parsnip crisps from parsnip peelings whilst working in a posh hotel once. ‘Why not try potato peeling crisps?’ was the suggestion.

So home we went with our bagful of peelings. I pulled out the longer and thinner ones and popped them on a baking sheet (actually four baking sheets), drizzled them with some olive oil, heated my fan oven to 200C and popped them in on a five minute timer.

That wasn’t long enough, but after about fifteen minutes they came out great. Some of them were still a little uncrispy and I switched the oven off and left them in to dry out.

Once out, I sprinkled on a little fancy French sea salt and the Vicar, Happy, Polly and I demolished them extremely quickly. Next time I’m trying this technique with parsnip and carrot peelings too. And I might use an olive oil sprayer to make sure the oil is rather better distributed.

Happy’s Peeling Chips
Long veggie peelings (potato/parsnip/beetroot/carrot)
Olive oil
Sea salt

Preheat oven to 200-220C (Gas 6). Lay peelings in single layer on non-stick baking sheet. Drizzle or spray with olive oil. Cook for 10-20mins until brown and crispy. If any peelings are still a little uncooked at the end, switch the oven off and leave to dry out. Remove to bowl and sprinkle with sea salt to taste.

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