Agony Chef - Vegetarian Christmas alternative

First published in What's On 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.

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