A festive, vegetarian alternative to Christmas dinner. This veggie bake is made up of a Brussels sprout, quinoa and chestnut mix, topped with creamy Brie mash and jewelled with dried cranberries. Forget nut roast, this Christmas veggie recipe (which is also gluten free) has a rich vegetable and grain base with an indulgent topping. If anything, you must try this cheesy Brie mash recipe as a festive side dish!
I've put together this recipe as part of Central England Co-operative’s Christmas campaign - find more recipes from fellow food bloggers on the hashtag #cooptreats!
♥ 200g Brussels sprouts, peeled and halved
♥ 150g quinoa (I used a normal and red quinoa mix)
♥ Handful of mixed nuts and dried cranberries, plus extra for topping
♥ 200g chestnut puree
♥ 2 garlic cloves, crushed
♥ 500g potatoes, peeled and sliced
♥ 200g Brie (150g when rind removed)
♥ Seasoning and finely grated cheese for topping
Equipment; oven safe dish, saucepans, piping bag, star nozzle
Step one. Par boil the Brussels sprouts for around 3-5 minutes.
Step two. Meanwhile boil the quinoa as per packet instructions, which is usually around 12 minutes.
Step three. Mix together the sprouts, quinoa, chestnut and garlic and lay in a large ovenproof dish. Allow to cool.
Step four. Boil the potatoes whilst you remove the rind from the Brie. When done, drain, add in the Brie and mash together. Allow to cool as this helps with the piping effect.
Preheat your oven to 180 degrees c.
Step five. Fill a piping bag with the mash and use a star shaped nozzle. Pipe swirls on top of the quinoa mix.
Step six. Bake for 30-40 minutes on 180 degrees until cooked through with a golden topping.
Will you be making any vegetarian Christmas recipes this year? Have you got a favourite nut roast recipe or perhaps something more unusual?
Note: Post in collaboration with Central England Coop.