Description
A classic side dish to complement your Christmas meat, featuring rich flavors and festive ingredients.
Ingredients
Scale
- 500g potatoes, peeled and diced
- 200g carrots, sliced
- 100g butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 100ml beef or vegetable stock
Instructions
- Preheat oven to 180°C (350°F).
- Boil potatoes and carrots until tender, then drain.
- Melt butter in a pan and sauté onion and garlic until soft.
- Add thyme, rosemary, salt, and pepper to the pan and stir.
- Mix the sautéed onions with the potatoes and carrots.
- Transfer to a baking dish and pour stock over the mixture.
- Bake for 25 minutes until golden and crispy on top.
- Serve hot alongside your Christmas meat.
Notes
- You can add bacon for extra flavor.
- For a creamier texture, stir in a splash of cream before baking.
- Leftovers can be reheated the next day.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Christmas side dish, meat accompaniment, festive potatoes