VEGGIE & VEGAN
Chestnut Stuffed Roasted Onions
- 4 large, red onions
- 1x 400g (14oz) tin lentils - drain and rinse
- 6 slices day-old wholemeal bread - rubbed through hands and broken into crumbs
- 250g (½lb) fresh chestnuts - shell, peel and chop coarsely (or use vacuum packed whole chestnuts)
- 4 sticks celery - finely chopped
- A few sage leaves - finely chopped
- Sprig thyme leaves - taken off stalk
- Sprig rosemary - taken off stalk
- Handful fresh parsley - chopped
- Olive oil
- Salt and fresh ground black pepper to taste
- To make stuffing (this can be made in advance and kept in fridge over night): Preheat the oven to 160ûC /325ûF/Gas Mark 3. Place breadcrumbs in a shallow baking tin and bake in oven until golden, approx 10-15 minutes. Take out and allow to cool. In a large saucepan heat enough oil to cook the celery and herbs (except parsley), over a moderate heat, until celery is soft. Add chestnuts and cook a further minute. Add the lentils and breadcrumbs to the chestnut mix. Stir in parsley, salt and pepper. Let stuffing cool completely.
- For the onions, chop off tops and keep aside. Peel, then chop off bottoms so they will sit on a flat surface. Use your hands to rub a little oil over surface of onions. Sprinkle with pepper and roast at 180ûC/350ûF/Gas Mark 4 for 20 minutes - or until they start to soften. Take out of oven and when cool enough to handle, push out the centres, leaving a hollow shell to take stuffing. Chop up the residue onion and add to stuffing. Fill the hollow onions with the stuffing. Sit the onion tops back on and bake in the oven for a further 30 minutes.
- Roll any residue stuffing into balls, cook with the onions and serve on the side.
Sunday roast with a twist! Serve with sesame spinach and potato & parsnip cakes.