A trio of side dishes

In the depths of winter I love making comfort food but, to go with it, I always feel the need to have lots of different side dishes too - getting my 'five a day' somehow seems extra-important when it's cold and gloomy outside. At least there's more time to make a fuss over the veg when the garden isn't demanding my attention after work every evening - unlike in summer, when I tend to make a salad every night (not that I'm complaining about that) because it's so quick and easy. Anyway, this week I've been happily ensconced in the kitchen in the evenings, experimenting with recipes for three of my favourite winter veg - red cabbage, broccoli and parsnips - and these are the ways I've most enjoyed eating them. Let me know what you think (email address is a-cooks-plot@gmx.co.uk)


Warming red cabbage
1 red onion, chopped
1 clove garlic, sliced
1 red cabbage, sliced
1 tsp ras el hanout spice mix
2 star anise
1 cinnamon stick
Freshly grated nutmeg
2 bay leaves
150ml dry cider
2 tbsp cider vinegar
2 tbsp soft light brown sugar
1 apple, chopped
2 tbsp redcurrant jelly

Fry the onion and garlic in a little olive oil until the onion is soft, the stir in the cabbage with the ras el hanout. Cook for a few minutes, then add all the other ingredients except the apple and redcurrant jelly. Cover the pan and simmer for about 30 mins until the cabbage is tender. Add the apple and jelly and cook for another 10 minutes.

Serves 4-6

A COOK’S PLOT TIP: I've used ras el hanout a couple of times in recipes on the blog: for another savoury recipe, go to https://a-cooks-plot.blogspot.com/2018/02/venison-casserole-with-dumplings.html and for a sweet recipe, it's https://a-cooks-plot.blogspot.com/2018/12/iced-whisky-cake.html

Sesame broccoli
10 spears broccoli (Tenderstem is ideal)
Handful of sesame seeds
2 tbsp soy sauce
1 tbsp balsamic vinegar

This recipe couldn't be easier, but it transforms broccoli into something really lovely. Just simmer the spears in boiling water until tender (about 4 mins) and while they're cooking, dry fry the sesame seeds in a small pan until just golden. Drain the broccoli, splash over the soy sauce and vinegar, then sprinkle with the sesame seeds.

Serves 2

A COOK’S PLOT TIP: For even more flavour, boil the broccoli for just 2 mins, then drain and put the spears on a very hot griddle pan for about 4 mins each side until each one has some nice char-grill marks on it and has begun to caramelise.

 Creamy parsnip gratin

4 large parsnips, peeled and sliced into rings
300ml hot chicken or vegetable stock
1 onion, sliced
1 clove of garlic, crushed
Half a 200g tub half-fat crème fraiche
350ml milk
Good slug of marsala wine or sherry
1 tbsp Dijon mustard 
Several sprigs of fresh thyme
Handful of grated parmesan (or cheddar)
Handful of flaked almonds

Cook the parsnip rings in the stock for about 7 minutes until very tender, then drain them. (Keep the stock - it makes a great base for a soup the next day.) Meanwhile, fry the onion and garlic in a little oil. Spoon the parsnip, onion and garlic into an ovenproof dish (or dishes), then mix the crème fraiche, milk, marsala, mustard and thyme together and pour over. Sprinkle with parmesan and almonds and bake at 180C (fan oven) for about 20 minutes until golden and bubbling.

Serves 4

A COOK’S PLOT TIP: You can make this the day before and keep it, covered, in the fridge until you're ready to cook it. Add a teaspoon of lemon juice to the water when you cook the parsnips as that will prevent them turning brown while they are in the fridge.

If you don’t already get regular updates from A Cook’s Plot and you’d like to get an email each week when I add a new post, or if you would like to get in touch about this or any other recipe, please email me at a-cooks-plot@gmx.co.uk

Alternatively, please fill in your email address below:

Follow