This elegant, make ahead, vegetarian Christmas centrepiece features a medley of root vegetables, perfect for a festive table.
Method:
Heat the oven to 200°C/400°F fan/gas mark 6
Prep the veggies: Slice parsnip, beetroot, potato, and squash into thin rounds approx. the thickness of a pound coin (around 3-4mm) (use a mandolin for even slices)
Make the lentil-chestnut base: Heat 1 tbsp olive oil in a pan over a medium heat, add the onion and garlic and sauté for 6-8 mins until soft.
Stir in the thyme, lentils, chopped chestnuts and Apple & Cider Brandy Chutney and cook for 2-3 mins. Add 5 tbsp water
Assemble: Grease a 23cm round ovenproof dish and spread the lentil-chestnut-chutney mixture evenly over the base.
Starting at the outer edge, arrange the slices of vegetable, layering and overlapping, in a circular pattern pushing them lightly into the base to hold them in position. Tuck the remaining slices into the centre to fill the dish.
Brush lightly with olive oil and sprinkle with a little salt and freshly ground black pepper.
Cover with foil and bake on the top shelf for 40mins until the vegetables are just tender then remove the foil, sprinkle with cheese if using and bake at the top of the oven for another 20 mins until golden and tender. Scatter with extra thyme to serve.
Prep time: 20 mins
Cook time: 1 hr 10 mins
Serves: 6-8, or 4 if served as a main
- 2 medium parsnips, peeled and thinly sliced
- 2 medium beetroots, peeled and thinly sliced
- 2 medium potatoes, peeled and thinly sliced
- 200g butternut squash, peeled and thinly sliced
- 2 tbsp olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh thyme, plus extra to garnish
- 200g cooked green or Puy lentils
- 150g cooked chestnuts, roughly chopped
- 4 tbsp Tracklements Apple & Cider Brandy Chutney
- Salt and pepper, to taste
- 50g grated mature Cheddar (or vegan alternative)
