This Make-Ahead Vegetable Platter is a little gem that we’ve been making for years, and we first learnt about it from none other than the fabulous Mary Berry. If you’re hosting Christmas this year, or any other large dinner for that matter, you’re going to want to keep reading.
This method saves clogging up the kitchen with pots and pans whilst you’re in the midst of basting your roast and seasoning your gravy. Make these up to a day ahead, follow our instructions, and simply reheat before serving. No microwave, and most importantly, no soggy, shriveled vegetables in sight. Your guests will be in awe of your multi-tasking abilities and you’ll even have time to enjoy the party!
Vegetables prepared to your liking, we recommend steaming or boiling them. Carrots, asparagus, green beans, haricots verts, fresh garden peas, snap or snow peas would all work beautifully. It also works with new potatoes or mashed potatoes.
2 tablespoons butter
Parsley, finely chopped
Prepare the vegetables that you plan to serve for your dinner by steaming or boiling them. We used carrots, which we steamed for 12 minutes, and haricots verts, which we steamed for 8 minutes. You want them to be cooked but still have a bite to them, so that they are not over done after the reheating process.
If you’re using green vegetables, you’ll need to shock them in an ice bath immediately after they’re steamed. This will help them to keep their vibrant color.
Rub about a tablespoon of soft butter onto an ovenproof serving platter. Place the vegetables on the platter. Tear off a sheet of foil that will comfortably cover the platter and rub some more butter onto one side of the foil. With the buttered side down, cover the platter, close the foil tightly around the edges, and place in the fridge until ready to use, for up to 24 hours.
Preheat the oven to 400F (200C) and remove the vegetables from the fridge. Place the platter in the oven and bake for 30 minutes. Finish the plate with a generous sprinkle of Maldon Sea Salt and some finely chopped parsley.