Fresh vegetables, particularly locally grown, are the perfect accompaniment to the traditional Christmas dinner. Try these recipes for a tasty twist on the usual plain carrots, potatoes and green beans.

GLAZED CARROTS

1 ½ lbs. carrots, peeled, cut up and cooked

? cup brown sugar

½ tsp. salt

½ tsp grated orange peel

2 tbsp. butter

In a pot or frying pan, combine brown sugar, salt, orange peel and butter, cook over medium heat until bubbly. Add pre-cooked carrots and cook for a few minutes over low heat to coat. Transfer to pretty serving dish.

PUREED YELLOW VEGETABLES

1 lb. carrots, peeled and chopped

¾ lb. sweet potatoes, peeled and chopped

¾ lb. yellow turnip, peeled and chopped

3 tbsp. soft butter or margarine

2 tbsp. salt

? tsp. nutmeg

Parsley

Place prepared vegetables in boiling water with salt and cook over medium heat until tender. Drain and return to pot. Add butter and nutmeg, and puree with electric mixer until smooth. Fluff up with a large fork or spoon and transfer to warmed casserole dish. Garnish with parsley.

MASHED POTATOES AND PARSNIPS

Irish potatoes

Parsnips

Peel in amount appropriate to number of guests. Cut into chunks and boil separately in pots of water with salt to taste until tender. Drain. Mash potatoes either by hand or with an electric mixer until cream in the pot. Purée parsnips and add to mashed potatoes. Add a knob of butter, a little whole milk or half-in-half, freshly ground pepper and more salt if needed, and mash or whip until well combined. Fluff up with a large fork or spoon and transfer to a warmed casserole dish. Garnish with parsley.

FRESH GREEN BEAN BUNDLES

Preparation time: 10 minutes. Cook time: 15 minutes. Ready in: 25 minutes. Serves 8.

1 lb. fresh green beans, trimmed

8 bacon strips, partially cooked

1 tablespoon finely chopped onion

3 tablespoons butter, margarine or bacon drippings

1 tablespoon white wine vinegar

1 tablespoon sugar

¼ teaspoon salt

Cook the beans until crisp-tender. Wrap about 15 beans in each bacon strip, secure with a toothpick. Place on a foil-covered baking sheet. Bake at 400 degrees F for 10-15 minutes or until bacon is done. In a skillet, sauté onion in butter until tender. Add vinegar, sugar and salt, heat through. Remove bundles to a serving platter; pour sauce over and serve immediately.