Carrot, parsnip and chestnut roast

I made this for this evenings meal and its the best roast I have ever had. I served it with sweet potatoes, lots of vegetables a little homemade pasta sauce and a little gravy. Yummy!!

Serves 4
Prep 30 mins
Cooking 1 hour 5 mins

2 cloves of garlic, chopped
25g margarine
2 tbsp breadcrumbs
2 tbsp oil
2 onions, chopped
200g carrots, grated
200g parsnip, grated
200g fennel, chopped finely
1 tsp fennel seeds
200g vacuum pack chestnuts, chopped
75g soft breadcrumbs
4 tbsp lemon juice
2 tbsp soya sauce
2 tsp dried mixed herbs
pepper to taste

Mix the garlic with the margarine and use half of it to line the base and sides of a loaf tin. Heat the oil in a large saucepan and add the onion, parsnip, carrot and fennel and the rest of the garlic margarine. Cover and cook very gently for about 20 minutes, stirring from time to time until tender. Add the fennel seeds and cook for a further minute, stirring them into the mixture.
Remove from heat and stir in the chestnuts, breadcrumbs, lemon juice, soya sauce, herbs and pepper.
Spoon into the loaf pan and bake for 40 minutes at 180C/350F/Gas 4

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