Christmas roast roots with chestnuts
3 people made this
About this recipe:
A delicious vegetable side dish to accompany Christmas dinner. Chestnuts, parsnip, leek, carrot and Brussels sprouts combine for a truly special side! Great with roast turkey.
1 parsnip, diced
1 leek, sliced thickly
1 tablespoon chopped fresh thyme
salt and pepper, to taste
50g (2 oz) butter
2 carrots, diced
325g (11 1/2 oz) Brussels sprouts
200g (7 oz) chestnuts (peeled and cooked)
1 tablespoon Seville orange marmalade
150ml (1/4 pint) chicken or vegetable stock
- Preheat the oven to 180 C / Gas mark 4.
- Place the parsnip and leek in a roasting tin. Add the thyme and season. Dot with butter and cook for 10 minutes, stirring once after 5 minutes.
- Add the carrots and brussel sprouts, cook for another 30 minutes.
- Add the chestnuts, orange marmalade and stock and cook for another 10 minutes. Serve hot.
looks good but not really for the vegetation with chicken stock!!
- 30 Nov 2012
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