This is what I’ll be having for my Christmas lunch this year. It’s been a favourite of mine for several years now! It’s gluten free and lactose free if you use lacto-free cheese or miss the cheese out altogether. It’s all done in the blender too, so very low energy prep, especially if you buy the chestnuts ready peeled and cooked!
- Ingredients (4 servings)
- 1 stick celery
- 1/2 yellow pepper
- 50 g flaked almonds
- 180-200 g cooked chestnuts
- 400 g tin butter beans
- rind of 1/2 lemon
- a couple of sprigs of parsley
- 50 g mixed ground seed (linseed, hemp, pumpkin and sunflower seeds)
- 10o ml gluten free veg stock (like Swiss vegetable bouillon)
- splash of tamari sauce
- salt and pepper to taste
- 50gm (lacto-free) cheddar
- 1 egg, beaten
2. Saute the celery and pepper then add to a blender with the almonds, chestnuts, butter beans, lemon rind and parsley. Pulse slowly to form a rough chop.
3. Add the ground seeds, stock, salt and pepper and tamari sauce and pulse a little more.
4. Add the egg and cheese for a final blend.
5. Place in a greased oven proof dish (or two – I usually make two from this quantity being the only vegetarian in my household!) I usually make it in advance and freeze before cooking. Once defrosted cook for 45 minutes at 180°C.
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Is it easy to get chestnuts in Europe? They’re hard to find here and pretty pricey. This sounds good.
Hi Kathy, It’s pretty easy to find chestnuts in the UK at this time of year. Whilst not especially cheap, especially the precooked ones they’re not expensive if you compare it to the cost of a portion of turkey!