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Christmas Food & Wine Pairings: Egy Kis Dry Furmint Barta 2020 & Vegan Supper

November 10, 2020

Christmas Food & Wine Pairings: Egy Kis Dry Furmint Barta 2020 & Vegan Supper

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 2020.

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.


Recipe created by the Gatherers
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