Chestnut Roast With Steamed Vegetables
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
1 roast
- Serves:
- 4
ingredients
- 1 tablespoon olive oil, plus extra to grease the tin
- 1 large red onion, peeled and finely chopped
- 3 garlic cloves, peeled and crushed
- 1 large leek, washed, trimmed and sliced
- 2 carrots, trimmed, peeled and sliced
- 1 large parsnip, trimmed, peeled and chopped
- 200 g vacuum-packed chestnuts
- 100 g pine nuts
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons wheat-free vegetable bouillon granules
- 100 g soft mild goat cheese (optional)
- fresh rosemary sprigs and bay leaf
- 1 cup celeriac, chopped
- 1 cup broccoli, chopped
- 1 cup carrot, chopped
directions
- Take a 24-cm ring-shaped cake tin and use to cut out a circle of greaseproof paper. Cut a hole in the centre of the paper 2cm larger than the hole in the tin. Make 1cm cuts, 3cm apart, around the inside and outside of the paper circle. Brush the tin with a little olive oil, line with the paper and brush with a little more oil.
- Heat 1 tablespoon olive oil in a large frying pan. Gently cook the onion and garlic for 3-5 minutes, stirring occasionally until softened but not coloured. Add the leek, carrots and parsnip with 375ml water. Bring to the boil, then lower the heat and simmer for 6-8 minutes. The water will have evaporated and the vegetables should be tender when pierced with a knife. Allow to cool in the pan for 10 minutes.
- Place the chestnuts in the food processor and blend for 10-15 seconds until roughly chopped. Transfer to a large bowl and add the vegetables, pine nuts, parsley, thyme, rosemary and bouillon powder. Mix well and spoon half the mixture into the prepared ring mould, pressing down well. Dot with half the cheese, if using, and then top with the remaining vegetable mixture. Dot with the rest of the cheese.
- Bake for 40-45 minutes until lightly browned. Remove from the oven and allow to cool in the tin for 5 minutes.
- Steam your chosen vegetables.
- Carefully loosen the chestnut roast from the mould with a palette knife and turn out on to a warmed serving plate. Garnish with the fresh rosemary sprigs and bay leaves.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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