Christmas veggies made easy with this delicious recipe for Carrots & Parsnips coated in a festive garlic and herb butter. They can also be prepped ahead and kept in the freezer, ready to be cooked from frozen on Christmas Day!
Christmas Day dinner just wouldn’t be the same without carrots and parsnips. It’s tradition! Everyone loves them but no loves all the peeling and chopping that goes along with it!
On Christmas Day morning you already have enough to be getting on with, so I’m going to show you a way that you can prep these veggies ahead of time and keep them in the freezer until Christmas Day. All the hard work is done in advance, leaving you time to enjoy the festivities and not be stuck in the kitchen.
The first step is to peel and chop the carrots and parsnips. I chop them into large batons, roughly the same size and shape if possible.Next, parboil them for about 7 minutes.
In the meantime you can get on with making the flavoured butter. Mix good quality butter with chopped garlic and herbs. I also add the juice of a clementine (and some zest too if you like) for a delicious Christmas-y taste.
Drain the veggies, add them back into the pan and then mix in the butter.
Once the veggies are cook, divide them into two freezer bags and pop them into the freezer. All done!
On Christmas Day you can cook them straight from frozen. Simply pop them out of the bags and onto a tray. They’ll cook at 180c in about 20 minutes.
And that’s it. Delicious garlic and herb flavoured veggies ready to serve up alongside your Christmas dinner!
For more instructions check out my video showing exactly how I made this recipes and all ingredient measurements are in the recipe card below.
If you try any of my #FussFreeXmas recipes please do leave a comment below and share your pictures with me on Instagram. I always love to see your creations!
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Garlic & Herb Carrots & Parsnips
Prep Time: 10 mins- Cook Time: 35 mins
- Total Time: 45 minutes
Yield: 6 1x
Category: Christmas
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Pin RecipeDescription
Christmas veggies made easy with this delicious recipe for Carrots & Parsnips coated in a festive garlic and herb butter. They can also be prepped ahead and kept in the freezer, ready to be cooked from frozen on Christmas Day!
Ingredients
- 700g carrots
- 700g parsnips
- 3 sprigs thyme
- 1 sprig rosemary
- 1 garlic clove
- 75g butter
- 1 clementine
Instructions
- Peel the carrots and parsnips and then chop them into large batons.
- Add them to a saucepan, cover with boiling water and simmer for 7 minutes.
- Meanwhile you can make the garlic and herb butter.
- Finely chop the thyme, rosemary and garlic and then mix in a bowl with the butter.
- Squeeze in the juice of a clementine and mix again.
- Drain the veggies well and then add them back into the saucepan. Add the butter and mix well.
- Leave the veggies to cool and then divide them between two freezer bags and freeze until Christmas Day.
- When ready to cook, transfer the veggies into a large baking tray and bake from frozen at 180c for 20 minutes.
If you liked this recipe you may also enjoy:
Cranberry & Orange Stuffing Parcels
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