Sarah Hughes and John Carty, professional chefs at Howth Cookery School, share their tips with us to help make the occasion as stress-free as possible
.No one wants to be peeling on the 25th. Get the veggies peeled and bagged, par-boil your potatoes and oil them up a little to prevent them from going black. When you are ready to roast them after the turkey comes out, shake them in a colander to fluff them up and give you all those fab crispy bits that we all go mad for. Don’t take on more than two vegetable sides if possible – it’s better to do two really great ones rather than four mediocre ones.
Preheat the oven to 180 degrees Celsius. Line two large baking trays. Leaving the skin on, rub the beets in a little olive oil, salt and pepper and roast for 1 – 1.5 hours until tender, depending on the size of the beetroot. Whilst roasting the veggies, combine the almond milk , the tahini, the dates, olive oil, roughly chopped garlic and plenty of seasoning in a blender until smooth.
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