Agony Chef - Vegetarian Christmas alternative

First published in Agony Chef The Westmorland Gazette: Agony chef by

Do you have a vegetarian festive alternative to a meat dish? Victor Francis, Kendal.

I suggest a parsnip, lentil and chestnut wellington.

Take four peeled parsnips and coarsely grate into a large bowl.

Add 200g of cooked brown lentils and 200g of cooked and chopped chestnuts.

Mix with a wooden spoon. Roughly chop a small bunch of flat parsley and a few sprigs of rosemary.

Mix again and add 100g grated cheddar cheese, two beaten eggs and a teaspoon of horseradish sauce. Season with salt and pepper.

Take a sheet of filo pastry and brush with butter, top with another sheety, brush with butter again.

Repeat the process two more times, then lay the pastry out on worktop and place a sausage shape of the parsnip mix along one edge and roll up, making a large sausage roll.

Brush with extra butter and sprinkle with white sesame seeds and bake at 180C for about 25 minutes or until golden brown.

Serve with a festive vegetable garnish and some vegetarian gravy.


Post a comment

Remember you are personally responsible for what you post on this site and must abide by our site terms. Do not post anything that is false, abusive or malicious. If you wish to complain, please use the ‘report this post’ link.

Send us your news, pictures and videos

Most read stories

Local Info

Enter your postcode, town or place name

About cookies

We want you to enjoy your visit to our website. That's why we use cookies to enhance your experience. By staying on our website you agree to our use of cookies. Find out more about the cookies we use.

I agree