Thursday, 20th September 2018
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Here are two vegetables for serving with the turkey. The Brussel Sprouts are enjoyed even by people who claim to hate them.

Brussels sprouts with garlic & ginger

- 450g (1 lb) Brussels Sprouts

- 3 tablespoons Olive Oil

- 1 thumb sized piece Root Ginger

- 3 Cloves Garlic

- Black Pepper.

Trim over the sprouts and discard any discoloured leaves. Slice all the sprouts thinly. The slicer on a food processor can do this but it is easy enough by hand.

Put the oil into a heavy lidded pot. Peel and grate the ginger, and peel and finely chop the garlic. Put the sprouts, ginger and garlic onto the oil, season with lots of black pepper, put on a very low heat with the lid on and sweat for 10 to 15 minutes

Check these from time to make sure nothing is burning. They are ready when they have a little bite left. Do try these as they are a great success even with sworn sprout haters.

Celeriac mash

- 1 head Celeriac

- 2 oz. Butter

- Salt and Black Pepper

- 1 tbs Cream (or 2 tbs milk)

Peel the celeriac and cut into rough chunks. Put into boiling salted water and simmer until soft (30 minutes approximately). When soft drain it well and mash it roughly with a potato masher - you dont have to be too particular as a little texture in the mash is pleasant. Beat in the butter and cream and season well. This reheats well.

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