Christmas roast roots with chestnuts

    1 hour

    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.


    3 people made this

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. 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.
    3. Add the carrots and brussel sprouts, cook for another 30 minutes.
    4. Add the chestnuts, orange marmalade and stock and cook for another 10 minutes. Serve hot.
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    Reviews in English (1)

    1

    looks good but not really for the vegetation with chicken stock!!  -  30 Nov 2012

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