Chestnut Roast With Steamed Vegetables Recipe

Name: Chestnut Roast With Steamed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Take a 24-cm ring-shaped cake tin and use to cut out a circle of greaseproof paper.
2
Cut a hole in the centre of the paper 2cm larger than the hole in the tin.
3
Make 1cm cuts, 3cm apart, around the inside and outside of the paper circle.
4
Brush the tin with a little olive oil, line with the paper and brush with a little more oil.
5
Heat 1 tablespoon olive oil in a large frying pan.
6
Gently cook the onion and garlic for 3-5 minutes, stirring occasionally until softened but not coloured.
7
Add the leek, carrots and parsnip with 375ml water.
8
Bring to the boil, then lower the heat and simmer for 6-8 minutes.
9
The water will have evaporated and the vegetables should be tender when pierced with a knife.
10
Allow to cool in the pan for 10 minutes.
11
Place the chestnuts in the food processor and blend for 10-15 seconds until roughly chopped.
12
Transfer to a large bowl and add the vegetables, pine nuts, parsley, thyme, rosemary and bouillon powder.
13
Mix well and spoon half the mixture into the prepared ring mould, pressing down well.
14
Dot with half the cheese, if using, and then top with the remaining vegetable mixture.
15
Dot with the rest of the cheese.
16
Bake for 40-45 minutes until lightly browned.
17
Remove from the oven and allow to cool in the tin for 5 minutes.
18
Steam your chosen vegetables.
19
Carefully loosen the chestnut roast from the mould with a palette knife and turn out on to a warmed serving plate.
20
Garnish with the fresh rosemary sprigs and bay leaves.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Chestnut Roast With Steamed Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chestnut Roast With Steamed Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions