Ingredients:
- 200 g vacuum-packed chestnuts
- 2 tsp wheat-free vegetable bouillon granules
- fresh rosemary sprigs and bay leaf
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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.98 Kcal (737 kJ) | ||
| Calories from fat | 116.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.92g | 20% | |
|---|---|---|---|
| Cholesterol | 5.75mg | 2% | |
| Sodium | 96.06mg | 4% | |
| Potassium | 342.35mg | 7% | |
| Total Carbs | 11.36g | 4% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 5.97g | 12% | |
| Vitamin C | 20.4mg | 34% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.8mg | 10% | |
| Calcium | 67mg | 7% | |
| Amount Per 100 g | |||
| Calories | 135.16 Kcal (566 kJ) | ||
| Calories from fat | 89.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.93g | 20% | |
|---|---|---|---|
| Cholesterol | 4.42mg | 2% | |
| Sodium | 73.78mg | 4% | |
| Potassium | 262.94mg | 7% | |
| Total Carbs | 8.73g | 4% | |
| Sugars | 3.07g | 16% | |
| Dietary Fiber | 2.45g | 13% | |
| Protein | 4.59g | 12% | |
| Vitamin C | 15.6mg | 34% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 1.4mg | 10% | |
| Calcium | 51.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Veal Marengo from the Plaza Hotel
Veal shoulder, cubed, Flour, Salt, Fresh ground pepper and 12 more.. -
Cassoulet With Lots of Vegetables (Mark Bittman)
Olive oil and 14 more.. -
Duck Cassoulet
Olive oil, Onion, roughly chopped and 19 more.. -
Barley Risotto With Roasted Vegetables
Olive oil, divided and 15 more.. -
Luscious Oven-Braised Short Ribs
Onion, finely sliced, Garlic cloves, smashed and 10 more.. -
Pork Loin with Dried-Plum Stuffing
Chopped red onion, Chopped celery, Garlic cloves, minced and 19 more.. -
Hearty Vegetable and Lentil Soup
Olive oil, Brown onions (medium 300g, chopped ) and 13 more.. -
Penne with Triple-Tomato Sauce
Olive oil, Chopped onion, Garlic cloves, minced and 11 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
