In order to help push myself into the Christmas spirit, and embrace those Christmas flavours we all know and love, last week I decided to pull together a stir fry encompassing classic Christmas vegetables and flavours, that usually get served up as a meat and 2 veg combo at Christmas lunch. I feel like I might be the only person in the world who absolutely loves Brussels Sprouts, so any excuse to eat them is an excuse I like.
The ribbons of carrots and parsnips look particularly colourful and the orange essence helps to evoke classic Christmas smells. Will definitely be giving this a go again. If you’ve got lots of Christmas day turkey left over you could throw that in at the last minute instead of using raw turkey breast meat as I did.
Ingredients (serves 3)
- Coconut oil
- 1 red onion, finely sliced
- 4 garlic cloves, finely sliced
- Uncooked turkey breast meat, sliced into strips or chunks – approx 350g
- Approx 175g baby Brussels sprouts
- Approx 100g kale
- 1/2 cup water
- Tsp orange essence
- large dose of dried parsley, mixed herbs, fresh rosemary, black pepper. Pinch salt
- 2 carrots, sliced into long strips with a peeler
- 1 parsnip, sliced into long strips with a peeler
- Approx 100g of cooked and peeled chestnuts
- Heat some coconut oil in a large work, and fry off the red onion and garlic cloves. Add the turkey breast meat and cook until browned all over.
- Add the sprouts to the pan, then the kale along with 1/3 cup water and orange essence so that the kale steams, stir well, add the herbs and seasoning and whack on a lid to keep the nutrients in.
- After a couple of minutes when the kale has wilted slightly add in the carrot and parsnip strips, along with the chestnuts. Keep stirring.
- Cook out for a few more minutes, and serve once the meat is most definitely cooked through.