Tag: gordon ramsay vegetable recipes

Christmas vegetables

Goodtoknow TV

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  1. Follow our step-by-step guide to cook your roast parsnips to perfection

  2. How to cook the perfect red cabbage to serve with your Christmas dinner

  3. This creamy potato dauphinoise recipe is delicious when served with steak, fish or how about as a special treat with your…

  4. Choose King Edward spuds for a perfectly fluffy roastie with a great crunch! The lemon and thyme add another layer of…

Your favourite Christmas vegetable recipes

Serve up perfect Christmas vegetables because Christmas dinner is all about the trimmings. Impress the family with loads of exciting ways to cook brilliant Brussels sprouts, perfect parsnips and crunchy roast potatoes. Try our best Christmas vegetable recipes:


Psst! Try 10 more ways with Brussels sprouts

  • Try something a little different with your Brussels on Christmas day. Roast with butter and chestnuts for an…

  • These crispy roasties will go perfectly with your turkey, plus we’ve got more delicious side dishes like…

  • A delicious fruity relish to accompany your roast turkey. The tender cranberries are served whole for an extra…

  • This parsnip mash is delicious with a topping of breadcrumbs and parsley. It makes a great side dish to roast…

  • Bite-sized crispy roast potatoes and a chilled fromage frais dip. No one will need an invitation to dive in.

  • Who better to ask about getting Christmas dinner right than Gordon Ramsay? The top chef shares his tips on…

  • A simple way to make roast potatoes extra-special: just add garlic and lemon. This one’s a guaranteed people-pleaser

  • You’ll need waxy potatoes, garlic and rosemary to make these roast potatoes that are actually cooked on the…

  • A dash of mild curry paste and a squeeze of lemon is just the thing to give plain potatoes a little zing in…

  • Find out how to make the perfect, crispy roast potatoes with our easy-to-follow video recipe. Our secret? A…

  • Parsnip soup is a real winter warmer. This version, with carrots too, is by Clare and Grace from Redditch -…

  • Root vegetables roasted to perfection can be a tasty meal in themselves, but you could try these honey and…

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Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

  • £151+ 24%
  • £101-£150 16%
  • £71-£100 12%
  • £51-£70 9%
  • £31-£50 11%
  • Less than £30 10%
  • I don’t know yet 6%
  • I’m not setting a budget 12%

Thanks, your vote has been counted!

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Vegetable lasagne

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This recipe can be doubled up and prepared in advance or frozen in individual portions. If you have trouble getting your children to eat vegetables cut them into smaller dice and most won’t know they are there.

  • Serves: 8-10

  • Prep time: 1 hr

  • Cooking time: 25 mins

    (may need an extra 5 mins)

  • Total time: 1 hr 25 mins

  • Skill level: Easy peasy

  • Costs: Mid-price


  • 4 onions, peeled and finely chopped
  • 4 small courgettes, cut into 2.5cm dice
  • 2 small peppers, cored and cut into 2.5cm squares
  • 300g butternut squash, peeled and cut into chunks
  • 2 large leeks, cut into discs, optional
  • 2 garlic cloves, peeled and crushed
  • 450g pre-cooked lasagne
  • Grated pumpkin seeds
  • 70g plain flour
  • 2tbsp olive oil
  • 80g butter
  • 250g cheddar cheese
  • 1tsp mustard
  • 8 tbsp tomato paste
  • Ground salt and pepper, to season
  • 2 x 400g canned chopped tomatoes
  • 1.2lt (1200ml) milk
  • 600ml water or vegetable stock


  1. Preheat the oven 180°C/350°F/gas 4. Grease a deep ovenproof dish, or individual dishes with a little oil.
  2. In a frying pan add the onions, courgettes, peppers, butternut squash, leeks and garlic in the remaining oil for a few mins, then add the herbs, tomatoes, tomato puree, seasoning and water or stock. Bubble for 10-15 mins.
  3. To make the sauce, place butter, flour, milk and mustard in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 mins. Add the grated cheese, 1/4 of the white sauce, and 1/3 third of the vegetable mixture. Sprinkle in 1/3 of the remaining cheese and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of cheese and the pumpkin seeds for added crunch.
  4. Cook in the oven for 25-30 mins or until golden and bubbling.

By Caroline Marson, cookery advisor – Love Food Hate Waste

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Are you planning on making food gifts for Christmas this year?

Thanks, your vote has been counted!

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