PARSNIP AND CHESTNUT ROAST/STUFFING

PARSNIP AND CHESTNUT ROAST OR STUFING

 

 
 

This is a very tasty recipe which is versatile both for meat eaters as well as vegetarians. I did this at Christmas this year, when I needed to alter my usual Chestnut Stuffing, to one which was suitable for vegetarians, but still retaining the wonderful rich flavour at Christmas. I made this for the Christmas meal at church for 60, and the vegetarians could not believe it was really for vegetarians! I suspect that meant it was a hit. I also made it at our family Christmas lunch.





Apart from anything, this is a nice winter recipe. We had it twice in December, and as soon as my family have forgotten about it, I will be doing it again.

As a Stuffing, this recipe will serve 8-10 people.
As a Main course, it will serve 4-6 people. 
It will keep in the fridge for a week, or will freeze.

Ingredients

12oz (unpeeled) parsnips. Peeled and chopped in small cubes.
12 breadcrumbs
2 eggs beaten
200g chestnut puree
5 sprigs fresh sage - chopped finely  - small handful
5 sprigs fresh rosemary - chopped finely -  small handful
1 tsp salt
black pepper
4 oz butter
2 medium onions, chopped small
2 cloves garlic, chopped small
2 tbl spoons olive oil

(optional - pine nuts or softened dried cranberries)

Method

- Use a large frying pan and melt butter.
- Add olive oil.
- Add parsnips and onions and cook for 10 min or till soft.
- Add garlic
- Using a large mixing bowl, put in breadcrumbs
- Add rest of ingredients, including the contents of the frying pan.
- Mix evenly with a wooden spoon or using your hand.
- Use an oblong or square oven proof dish, and grease it with butter.
- put all the mixture into the dish and spread it evenly.
- Cover with tin foil.

(This can be kept in the fridge overnight if necessary. But remove it from the fridge for a few hours to bring to room temperature so as not to break the dish when putting it into a hot oven.)

- Heat the oven to 200C, and put into the oven for 20 mins.
- Remove tin foil, and leave in oven for 5 mins.
- Remove from oven, and cut into portions.

Serve with roast potatoes and steamed vegetables.

HAPPY NEW YEAR!

The date makes no difference, but it can. New Year Resolutions help us think about where we need to refocus our lives.

For me, I realise I need to keep up with my blog more often. So I am sorry to all my visitors from various parts of the world. You amaze me though. Thank You! I intend to do better this year.

Like all other years, I have many intentions to do better this year than last year, where I am concerned. But at the end of each year I realise that all I have done towards my goals is possibly the opposite, or just the same as the previous year. So either I am doing something very wrong, or I am doing what I do best. On balance, I think I put other people's needs before mine. Not through choice always, but though habit. I realise though, that that in itself is also a choice!

This year my family have had many positives, and that means for me, it has been a very good year. The few negative things also need acknowledgment and assistance in making changes wherever possible. But in the end, we must do what is do-able. Not everyone can be helped. Not everything can be done. We must bear that in mind, and turn to what is achievable.

So far as my blog is concerned, I did put it on hold for a few months the end of last year. But that will change!

HAPPY 2016!

I intend to post more of what appears to be popular - My recipes in particular. According to the stats, the Christmas ones have had the most viewings. I do have a few new Christmas recipes but I won't put up those yet. But I do have a very nice Vegetarian Stuffing recipe which is an excellent one for winter and maybe I will start with that one first.

I have had a request from my future son-in-law, who "would like to spend some time with me in the kitchen" (quite a charmer, and lovely young man), who has requested help to cook casseroles, and cooking with less fat or oil. So various low fat casseroles will feature during the next few months, which are both healthy and very tasty, as I do have a healthy set of Trinidad tastebuds, even though these are not strictly authentic Trinidadian recipes - they are mine.

So my next blog post will be Parsnip and Chestnut Roast/Stuffing, which will do as a very nice main meal for vegetarians, or a wonderful accompaniment for roast chicken, turkey, or pork.

Keep a look out for the new 2016 posts, and I will look out for any questions you might have.

Cheers!

Marilyn x