A Christmas Mouthfull

It’s been an amazing year of MOUTHFULL, the cocktail and cookery YouTube show from me and Lisa Potter Dixon and to celebrate we’ve created 4 of our favourite side Christmas side dishes.  I’m sharing recipes for my yummy Cauliflower Cheese which is an absolute classic here in Belleau Cottage and a wonderfully sweet Honey Roasted Carrots and Parsnips.

You can see Lisa’s recipes for her infamous roast potatoes and honey mustard sausages over on her site LisaPotterDixon.com

DOWNLOAD PRINTABLE RECIPE E-BOOK

Cauliflower Cheese

Timings

Prep Time: roughly 15 mins

Cooking Time: 25 mins

Feeds: 4-6 people

Ingredients

• One large cauliflower – chopped into large florettes
• 570ml milk
• 25g plain flour (works with GF flour)
• 50g butter
• salt and freshly milled black pepper
• 100g strong cheddar – finely grated
• 50g freshly grated parmesan
• breadcrumbs

Equipment

• a pot or a steamer
• an oven-proof dish
• a sauce pan
• a whisk
• a cheese grater

Step One

Pre-heat the oven to 180C / 356F

Step Two

Start with the cauliflower by gently steaming it for 5 minutes, then place it into a shallow, oven-proof dish.

Step Three

Now make the sauce. Pour the milk into a saucepan, then simply add the flour, butter and seasoning and bring everything gradually up to simmering point over a medium heat, whisking continuously with a balloon whisk, until the sauce has thickened and becomes smooth and glossy.

Step Four

Then turn the heat down to its lowest possible setting and let the sauce cook very gently for 5 minutes to take the raw taste out of the flour, stirring from time to time. Season with salt and pepper, then stir in the cheeses making sure to leave a little behind to sprinkle on top of the dish at the end.

Step Five

Pour the cheesy sauce all over the cauliflower then sprinkle the top with a little breadcrumbs and the remaining cheese.

Step Six

Roast in the oven for 25 mins or until golden and bubbling.

Honey Roasted Carrots and Parsnips

Prep Time: roughly 5 mins

Cooking Time: 35 mins

Feeds: 4-6 people

Equipment

• a sharp knife
• a roasting tin

Ingredients

• 500g parsnips, peeled and trimmed
• 500g medium carrots – we used the multi-coloured ones
• 3 tablespoons extra virgin olive oil
• 1 tablespoon honey
• a splash of balsamic vinegar
• 2 thyme or rosemary sprigs, leaves picked and chopped

Step One

Heat the oven to 200C / 392F.

Step Two

Cut the parsnips into quarters lengthways, then arrange over a large baking tray lined with baking parchment. Quarter the carrots lengthways as well, then add them to the tray with the parsnips.

Step Three

Drizzle the vegetables with the oil, honey and balsamic and sprinkle with the fresh herbs.  Season well with salt and pepper. Mix everything up so that all the veg are coated.

Step Four

Roast for 35 mins, turning the tray around halfway through, until the veg is caramelised and tender throughout.

For more Christmas side dish recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!