Glazed vegetables and duchess potatoes

Tue, 27 November 2018

Edward Hayden was in the kitchen to show us how to make some delicious glazed vegetables and duchess potatoes which are sure to impress all the family around the dinner table. 

Glazed Vegetables

4 carrots-peeled and cut into chunks

1 turnip-cut into chunks

3 parsnips-peeled and cut into chunks

1 red onion-peeled & cut into chunks

1oz/25g rapeseed oil

1 tablespoon apple syrup/honey

Seasoning

Preheat the oven to 170C/325F/Gas Mark 3.

Place the chunks of carrots, turnips & parsnips into a large saucepan of cold water and bring to the boil.

Simmer for 8-10 minutes and then strain off the water.

Place the blanched carrots, turnips and parsnips onto a flat baking tray with the whole shallots and then drizzle with the rapeseed oil and the honey and then season lightly with salt and pepper.

Place in the oven and roast for 20 minutes until cooked through.

Duchess Potatoes

This is a great dish to have prepared in advance as you can the potatoes piped out the day before and then just cook them up when required. It’s also a great way of using up left over potatoes as well.

6 large potatoes (I normally use roosters)
2 egg yolks
Salt & pepper
1 tablespoon chopped parsley

Peel, boil and mash the potatoes.

Do not use any milk or butter when mashing the potatoes.

Allow the potatoes to cool slightly and then mix in the egg yolks and the chopped parsley.

Transfer the mixture to a piping bag (if the mixture is not soft enough to pipe successfully mix in a little heated milk to correct the consistency).

Preheat the oven to 200C/400F/Gas Mark 6.

Pipe the potatoes into a beehive shape onto a greased or lined baking tray.

Place in the fridge for at least 30 minutes (but overnight if desired) to allow them to firm up, which will help perfect the shape when you bake them.

Brush with a little egg wash and bake for 12-15 minutes.