Complete your Christmas dinner with this veggie chestnut wreath from The Sensitive Foodie Kitchen.
An impressive centrepiece that’s sure to impress, it’s packed full of veggies and those all-important festive flavours.
Healthy, hearty, and incredibly delicious, it’ll even have meat-eaters coming back for seconds.
Overview:
Prep time: 10 minutes
Cook time: 55 minutes
Serves: 4 people
Ingredients:
Oil
150g red onion, finely chopped
2 celery sticks, finely chopped
1 leek, washed, trimmed & finely chopped
1 bay leaf
2 carrots, grated
1 parsnip, grated
2 cloves of garlic, minced
1 sprig rosemary, chopped
1 tbsp dried thyme
1 tsp Marmite
100ml hot water
40g dried cranberries
150g cooked chestnuts, roughly chopped
400g tin of red kidney beans or black beans, rinsed & drained
50g oats
1 tbsp ground flaxseed
1/4 tsp ground cloves
Salt & pepper, to taste
Instructions:
Preheat the oven to 180°C, grease a baking ring with a little oil, then warm 2 tablespoons of water in a large frying pan.
Add the onion, celery, leeks and bay leaf to the frying pan. Sauté for 5 minutes over a medium heat, stirring occasionally. Feel free to add a bit more water if it starts to stick.
Add the carrot and parsnips and cook for another 5 minutes.
Add the garlic, rosemary and thyme, cook for another 2 minutes, then turn off the heat.
Add the Marmite to hot water and stir to dissolve, then add the cranberries.
Put your chestnuts, beans, oats and flaxseed into a food processor. Blitz a couple of times to break everything up.
Add your cooked veg to the food processor and pulse again until it turns everything to fine pieces. Try not to overdo it or it could get a little mushy.
Put this mixture into a large bowl. Add your Marmite water with cranberries, cloves and seasoning. Mix well, taste, and adjust the seasoning if needed.
Transfer your mixture into the prepared baking ring, pressing down firmly to flatten the top.
Bake for 30 minutes. If it’s browning too quickly, cover with tin foil and cook for another 15 minutes. Your wreath is ready when the top feels firm.
Take it out of the oven and leave it to rest in the baking ring for 5 minutes.
Serve hot decorated with rosemary or holly.
Storage tips
Once cool, put this wreath in an airtight container and keep it in the fridge for up to 4 days.
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