Preheat the oven to gas 7, 220ºC, fan 200ºC. Boil the vegetables for 5 minutes, drain and put in an ovenproof dish.
Mix together the vegetable stock, crème fraîche and nutmeg. Season.
Pour the creamy mixture over the vegetables, cover in foil and bake for 25 minutes, then remove and set aside.
Cook's tip: If you are serving this side dish with a Christmas roast beef, while it is resting, remove the foil from the vegetable dish and sprinkle with breadcrumbs and cheese. Cook for another 20 minutes until the topping is golden and crispy.
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