Chestnut Roast - perfect for Christmas

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Serves: 4

By BerylStreep



  • 1 large leek washed, trimmed and sliced

  • 2 tbsp fresh thyme chopped

  • 3 tbsp fresh parsley chopped

  • 100g pine nuts toasted, if wanted

  • 1 large parsnips trimmed, peeled and chopped

  • 1 red onion Large, peeled and finely chopped

  • 3 cloves Garlic crushed or chopped

  • 2 Carrots trimmed, peeled and sliced

  • 200g vacuum packed chestnuts or tin chestnut puree

  • 2 tsp fresh rosemary finely chopped

  • 100g goats cheese, hard or soft optional

  • 1 sprig bay leaves and rosemary sprigs to garnish


Chestnut roast, courtesy of Gillian McKeith, You are What You Eat


Preheat the oven to 180C/gas mark 4.

Take a 24-cm ring-shaped cake tin and use to cut out a circle of greaseproof paper. Cut a hole in the centre of the paper 2cm larger than the hole in the tin. Make 1cm cuts, 3cm apart, around the inside and outside of the paper circle. Brush the tin with a little olive oil, line with the paper and brush with a little more oil.

Heat 1 tablespoon olive oil in a large sauce pan. Gently cook the onion and garlic for 3-5 minutes, stirring occasionally until softened but not coloured. Add the leek, carrots and parsnip with 200ml water. Bring to the boil, then lower the heat and simmer for 6-8 minutes. The water will have evaporated and the vegetables should be tender when pierced with a knife. Allow to cool in the pan for 10 minutes.

Place the chestnuts in the food processor and blend for 10-15 seconds until roughly chopped. Transfer to a large bowl and add the vegetables, pine nuts, parsley, thyme, rosemary and bouillon powder. Mix well and spoon half the mixture into the prepared ring mould, pressing down well. Dot with half the cheese, if using, and then top with the remaining vegetable mixture. Dot with the rest of the cheese.

Bake for 40-45 minutes until lightly browned. Remove from the oven and allow to cool in the tin for 5 minutes.

Carefully loosen the chestnut roast from the mould with a palette knife and turn out on to a warmed serving plate. Garnish with the fresh rosemary sprigs and bay leaves.

Handy Hint

Very often I just cook this in a baking dish, rather than fussing with a ring shaped dish.

The original recipe says to add 375ml of water to the vegetables when cooking them, but I think this is far too much, hence I have put 200ml here.

I have also made this recipe with a tin of pureed chestnuts, which works very nicely too.

I will be having this as a side dish with our Christmas dinner this year, although I have also used it in the past as a vegetarian alternative to turkey.

Additional Information

  • Winter

  • Christmas

  • Autumn

  • Side

  • Main Course

  • Vegetarian

  • Low carb

  • Gluten Free

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