Veg dishes you can prepare in advance

root collection

We all know what it’s like on Christmas Day, with everyone buzzing around the kitchen and generally getting in the way 😉 If you’re keen to get as much done in advance as possible, then you may find this checklist quite handy:

  1. Roast Potatoes & Parsnips – chop and par-boil the night before, toss them with oil and seasalt and leave to cool before covering with clingfilm and putting in the fridge.
  2. Sprouts – you can happily remove the outer leaves etc the night before. if you’re worried they may spoil, just leave them in a bowl of cold water.  If you shred them you can stir fry them in advance too. Then just throw them in a pan with some chopped bacon and add a splash of cream to reheat the following day.
  3. Cauliflower Cheese – you can make the cheese sauce in advance and put it in a tupperware  with lid in the fridge. Push cling film loosely to cover the surface of the cheese sauce before you put the lid on and it’ll keep very well. You’ll need to bring it to room temperature and mix it to loosen up a bit before you mix with cauliflower the next day. You can grate cheese for the topping in advance too – just make sure it’s well wrapped to stop it drying out.
  4. Carrots – peel and chop them in advance and leave in a bowl or pan of cold water.
  5. Leeks – leeks can be easily chopped and cooked the day before (gently sweated in butter and oil), ready for reheating.
  6. Braised Red Cabbage can be made well in advance and the flavour improves after a day or two anyway!