Chestnut & Root Vegetable Hot Pot / Kale & Orange Salad
A heart-warming vegan supper created by our chefs – match made in heaven with a glass of Egy Kis Dry Furmint Barta.
For the hot pot (4 servings)
- 1 medium butternut squash
- 1 medium celeriac
- 1 small swede
- 4 parsnips
- 4 carrots
- 6 shallots
- 400ml vegetable stock
- 100g chestnuts – cooked and peeled
- Olive oil
- Thyme
- Parsley
Method
1) Slice two of the shallots and cook gently in olive oil. Add the vegetable stock and thyme and simmer gently – maybe add a splash of wine.
2) Peel the root vegetables and cut into chunks – around 2cm, roast in a 200c oven with olive oil and the remaining shallots (peeled) until some browning takes place. Add these to the vegetable stock.
3) Tip into a casserole dish, chop the chestnuts and sprinkle over the top of the casserole. Place under grill until they are a little toasted, sprinkle with chopped parsley and serve.
For the kale salad
- 200g kale or Cavalo Nero
- 1 red onion
- 2 oranges
- 1 bulb fennel
- Olive oil
- Balsamic vinegar
- Salt & pepper
Method
1) Finely slice the red onion and fennel and place in a bowl. Cut the oranges into segments, add to the bowl and squeeze the juice from the remaining “carcass” of the oranges over the mixture.
2) This can macerate for a while. Shred the kale and toss in the bowl adding olive oil, balsamic, salt and pepper to taste.