Chestnut Roast

Another favorite main course dish is the Chestnut Roast, from British nutrition guru Gillian McKeith.  I bring this along to Friday night dinners and the reviews are always fantastic.  This roast serves about 4 people.

1 tbsp olive oil plus a bit more for greasing the tin
1 large red onion, finely chopped
3 cloves garlic, minced
1 large leek, washed thoroughly, and thinly sliced (mainly white part only)
2 carrots, peeled and sliced
1 large parsnip, peeled and chopped
200 gram vacuum-packed package of chestnuts
100 grams pine nuts
3 tbsp chopped parsley
2 tbsp chopped thyme
2 tsp chopped rosemary
2 tsp wheat-free vegetable bouillon powder
100 grams soft mild goat's cheese (optional)

Preheat over to 350.  Take a round pie-like pyrex dish (or other round baking dish that's not very deep) and grease with some olive oil.  Heat 1 tbsp oil in pan.  Gently cook the onion and garlic approximately 5 minutes, stirring occasionally, until soft but not browned.  Add leek, carrots and parsnip and 375 ml of water.  Bring to a boil and then simmer on a lower heat for about 8 minutes.  The water should have evaporated and the veggies should be tender.  Allow to cool for ten minutes.

Place the chestnuts in a food processor and pulse 10-15 seconds until roughly chopped.  Transfer to a large bowl along with the cooked vegetables.  Add the pine nuts, parsley, thyme, rosemary and bouillon powder.  Mix well.  Spoon half the mixture into the pyrex dish, pressing down well.  If using, dot with half the cheese.  Spoon the rest of the mixture on top.  Dot the top with the rest of the cheese.  Bake 40-45 minutes or until browned.  Remove from oven and allow to cool for at least 5 - 10 minutes.