Chestnut Roast
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Prep Time
20 MINS
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Cook Time
45 MINS
- KCals 184
- Carbs 31G
Ingredients
- 2 bags ready cooked chestnuts (180g bags) roughly chopped
- 150 g mushrooms finely chopped (a food processor is good for this)
- 1 onion finely chopped
- 1 large carrot grated
- 60 g wholemeal breadcrumbs
- 1 tsp garlic granules
- ½ tsp dried thyme
- 2 tbsp dark soy sauce
- 1 tbsp tomato puree
- 1 tsp white wine vinegar
- 1 egg beaten
- salt and freshly ground black pepper
- low calorie cooking spray
Instructions
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Pre-heat the oven to 180ºC. Spray the loaf tin with low calorie cooking spray and line with baking parchment.
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Spray a large frying pan with low calorie cooking spray and sauté the onions, carrots and mushrooms over a medium heat for around 10 minutes. The vegetables will release some liquid. Keep sautéing until this has evaporated and you have a drier mix.
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Add the garlic granules, thyme and soy sauce, and stir over the heat for another minute.
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Stir in the tomato puree and white wine vinegar.
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Place the cooked vegetables in a mixing bowl, along with the breadcrumbs and chestnuts and mix until well combined.
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Taste the mix and add some salt and pepper according to taste.
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When you are happy with the seasoning, stir in the egg, and press the mix into the prepared loaf tin.
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Bake in the oven for 30-35 minutes, until golden and firm to touch.
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Allow to rest in the tin for 10 minutes, before turning out and cutting into 6 slices.
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Serve with traditional Christmas accompaniments.