I am not very good at planning for a year round supply of veg although every year I get a little better. So whilst I am out of veg from the allotment, I still try to eat seasonally when shopping at my local Tesco and where possible I make sure it is British produce! I also try and make vegetables the main focus of my meal and the recipes often revolve around them but sometimes I am partial to a bit of meat and there is nothing better to complement this than some well cooked vegetable side dishes.
So here are a selection of seasonal vegetable ‘side dishes’ that will give your dinner a bit of a lift!
If you are pulling up the last of your roots before they start sending up flower heads then this recipe is a good one to try!
Skinny Carrot Fries
It is quite easy to swap out the carrot for parsnips, celeriac or even beetroot or a mixture of root veg chips! What a lovely healthy alternative to potatoes especially if, like me, you have come to the end of your store. This BBC Good Food recipe can be found here.
Celeriac, Potato and Rosemary Gratin
If you are a celeriac fan then try this delicious creamy recipe. It is a lovely rich warming dish. I have swapped some of the potato out for swede before and it still tasted lovely! This is also a BBC Good Food recipe which can be found here.
Cabbage and Ham Hock Hash
Brassicas can be found at any time of the year but they are of particular importance during the hungry gap! Swap out the potato mash for this cabbage and ham hock hash! A perfect accompaniment to some sizzling bangers and caramelised onion gravy! Use cabbage, spring greens or kale! It’s all delicious! The recipe can be found here
If you are looking for a easy one stop recipe for your sunday roast (and to cut down on the washing up), I found this roast chicken tray bake type recipe from a Slimming World recipe book. It was absolutely delicious, uses some lovely seasonal veg as well as being healthy and low fat!
Garlic Chicken Roast
- 750g new or baby potatoes scrubbed and halved if large
- 300g Chantenay carrots, scrubbed and halved length-ways if large
- 3 red onions, quartered
- 1 bulb of garlic, cloves separated
- 200ml boiling chicken stock
- salt and pepper
- 1 lemon, cut into chunks
- low calorie cooking spray
- small handful of fresh rosemary sprigs
- 4 chicken legs, skinned
- 300g butternut squash, peeled, de-seeded and cut into pieces.
Preheat the oven to 200°C/Fan 180°C/Gas 6. Cook the potatoes and carrots in a saucepan of lightly salted boiling water over a high heat for 6 minutes then drain well.
Put the potatoes, carrots, onions and garlic in a large roasting dish, pour over the stock and season to taste. Squeeze over the juice from the lemon and add the squeezed lemon chunks to the dish. Lightly spray with low calorie cooking spray and toss everything together, then cover with foil and roast for 15 minutes.
Remove the foil and stir through most of the rosemary. Season the chicken legs and make a few slashes in each one with a sharp knife, then arrange them on top of the vegetables along with the squash. Respray with low calorie cooking spray, return the dish to the oven and roast for 30 minutes or until the potatoes and vegetables are tender and the chicken is cooked through.
Scatter over the remaining rosemary sprigs and serve hot!