HOW TO ROAST CHESTNUTS IN THE OVEN {SOFT & EASY PEEL ...
Steps:
- Prepare chestnuts for roasting
- Roast chestnuts
Nutrition Facts : ServingSize 20 chestnuts
HOW TO ROAST CHESTNUTS IN THE OVEN - BEST OVEN ROASTED ...
Roasted Chestnuts are so much easier to make than you think. All you have to do is score them and roast with this easy recipe from Delish.com!
Provided by Lena Abraham
Categories dairy-free gluten-free healthy heart-healthy low-fat low sugar Paleo Diet vegan vegetarian Christmas winter baking
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 1
Steps:
- Preheat oven to 425°. Lay chestnut flat side down on a cutting board and use a serrated knife to cut an "x" about 1/3 of the way through the chestnut. Repeat until all chestnuts are scored. Place chestnuts flat side down on a small baking sheet. Pour 2 cups cold water into another small rimmed baking sheet. Place chestnuts on top shelf of oven and baking sheet with water on the bottom shelf, directly below the chestnuts. Bake until skin peels away from chestnut, 20 to 25 minutes. Remove chestnuts from oven and cover with a clean kitchen towel. Let cool 5 minutes before peeling.
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VEGETARIAN NUT ROAST EN CROUTE RECIPE | SAINSBURY'S RECIPES
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Total Time 90 minutes
Calories 499 calories per serving
Preheat the oven to 200°C/180°C fan/gas mark 6. Heat the oil in a large, non-stick frying pan over medium-low heat and cook the onion, celery and carrots for about 6 minutes until softened. Add the garlic and cook for a further minute. Increase the heat to medium-high, add the mushrooms and cook for a further 6 minutes.
Toast the nuts in the oven for 7 minutes. Set aside to cool. Then whizz in the food processor until coarsely ground.
Meanwhile, cook the red lentils according to the packet instructions. Drain well, then whizz in a food processor.
Combine the nuts, lentils and crumbled cooked chestnuts with the sautéed vegetables. Season to taste and leave to cool.
Once the mixture has cooled, roll out the puff pastry and leave on its paper. Form the mixture into a loaf that is about 3cm shorter than the width of the pastry. Lay the filling on the left-hand side, leaving a boarder of 1.5cm on the top and bottom, then fold the other half of the pastry over the filling and press down to encase it completely.
Brush the pastry with the almond milk, then place on a baking sheet and bake in the oven for 45-50 minutes, until the pastry is nice and golden.
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