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Chestnut Veggie Stack with Wilted Garlic Kale

chestnut vegetable stack

I have had this idea knocking about in my mind for a while but just not got around to it.

And since I was already going to make the filling for my vegetarian shepherds pie which makes up a part of the recipe, I decided today was the day.

I had some chestnuts to used up and so I added them to the filling. They give it a lovely earthy sweetness.

When I turned it out of the chefs ring, the boy liked the look of it so much he wanted to eat it right away! A good start!

Whilst it cooled, I put together the shepherds pie for tomorrow, and then we both tucked in to the vegetable stack.

It was so good! And so easy to modify too depending on what you might have in your fridge…

Chestnut Veggie Stack with Wilted Garlic Kale

Ingredients:

For the chestnut lentil filling:

  • 20g butter
  • 1 tbs oil (use just oil for a dairy free alternative)
  • 2 onions, chopped
  • 2 leeks, sliced
  • 1 tsp garlic, finely chopped
  • 100g peeled cooked chestnuts, roughly chopped
  • 1 bay leaves
  • 0.5 tbsp dried thyme
  • 0.5 tbs dried basil
  • 1 tsp dried oregano
  • 1 tbs sweet paprika
  • 1 tsp worcester sauce
  • 50g dried Puy lentils
  • 200mls vegetable stock
  • 1 tbsp tomato purée
  • Salt and freshly ground black pepper, to taste

For the stack:

  • 1 aubergine, sliced into rings
  • 1 sweet potato, sliced into rings
  • 1 ball mozzerella
  • Olive oil
  • 1 tsp paprika
  • Salt and freshly ground black pepper
  • two handfuls curly Kale, roughly torn
  • 3 cloves garlic, crushed

Directions:

For the Chestnut Lentil filling:

  1. Heat the butter and the oil in a pan, and gently sauté the onions and leek until caramelised. Decant into a dish
  2. In the same pan, sauté the courgette, until soft and golden. Add the cooked onions and leeks
  3. Stir in the garlic, herbs and spices. Add the lentils and cook for a couple of minutes.
  4. Pour over the stock, add the bay leaf and worcester sauce and simmer for 5o mins until the lentils are soft.
  5. Stir in the chopped chestnuts, tomato purée and turn up the heat to reduce the sauce until thick
  6. Season to taste.
  7. Allow to cool and refrigerate overnight if possible (it tastes even better the next day)

For the roasted vegetables:

  1. Lay the rings of aubergine and sweet potato in a roasting dish
  2. Drizzle or spray with a little oil, some seasoning, and the paprika
  3. Bake at 200C for 20 minutes until soft and beginning to brown
  4. Remove from the oven and set aside until cool enough to handle
  5. Use a chefs ring like a pastry cutter to cut the vegetables to the right size for stacking

To assemble the stack:

  1. Place your chefs ring on a baking tray
  2. Layer a slice of sweet potato and aubergine in the bottom
  3. Spoon in a generous amount of the chestnut filling
  4. Repeat with a layer of sweet potato and then aubergine
  5. Top with a slice of mozzarella and a sprinkle of black pepper
  6. Bake in the middle of the oven for 20 minutes until the mozzarella is golden and bubbling
  7. Meanwhile, steam the kale with the crushed garlic for 5-8 minutes
  8. Remove the vegetable stack from the oven and allow to cool for a couple of minutes. This will make it easier to remove the rings
  9. To serve, arrange a bed of the steamed garlic kale in the centre of your plate, place the veggie stack in the middle and ease off the chefs ring
  10. Enjoy!
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2 comments on “Chestnut Veggie Stack with Wilted Garlic Kale

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