Christmas Dinner!

Ingredients:

(Serves up to 3)

3 Parsnips

3 Potatoes

3 Carrots

1/2 Swede

15 Brussels Sprouts  

Chestnut roast:

1 vacuum pack Chestnuts

Thyme 

Sage

Mint 

Very little coconut oil 

Gravy:

1 small leek

1 small beetroot

2 tbsp cooked carrots and swede 

1 tbsp Chestnut roast (optional) 

Instructions:

Roast Potatoes:

Bring a pan of water half full to the boil. Peel and chop your parsnips and potatoes into small inch thick bite size pieces and add to the pan. Cook until really soft and fluffy. Preheat your oven to about 200 degrees Celsius - preferably a fan/ grill setting. On a large baking tray coat with grease proof paper or tin foil. Drain potatoes and parsnips and spread evening onto the baking tray. Place a baking dish filled with water at the bottom of the oven. This will prevent the need for oil. Roast the potatoes, turning every 10-15 minutes for 40 minutes depending on size. 

Mash:

Bring a pan of water to the boil. Peel and chop the swede and carrots into small pieces and add to the pan. Once soft drain juices into a bowl for the gravy. Then using a hand blender or hand masher turn into mash using some juices if necessary. 

Steamed Sprouts:

Fill a pan with 3 inches of water and place a steamer insert inside (optional). Tumble the rinsed Brussels sprouts in and place on a lid. Steam for 15 minutes until soft and bright green. (Alternatively - for a brussels sprout twist chop up finely in a food processor or with a knife, add to a large pan with some water, stir fry until bright green then swirl in some marmite) 

Chestnut Roast:

Empty the packet into a bowl along with the herbs, a little mash juices and blend or mash up to form a thick dough. (You could chop some up and add to the dough for extra chunks.) Onto a dish spread a thin layer of coconut oil then place the dough on top and smooth into a thick pan cake shape. Sprinkle with some herbs. Bake or grill for 15-20 minutes. 

Gravy:

In a pan add finely chopped leek and beetroot with a little mash juices. Stir and steam until fragrant and sizzling, then add the juices along with a few table spoons of mash to thicken. You could add a tbsp of the chestnut roast too. Blend together with a hand blender to form the gravy. 

Once all cooked serve and spoon over the gravy. YUM! 

Check out my YouTube Video: http://youtu.be/nPata2DvlA8