Ingredients
- Olive oil
- 2 large onions, sliced
- 2 garlic cloves, chopped
- 1 tbsp flour
- 1 large glass of red wine
- Vegetable stock and 1 tsp marmite made up to 1 litre
- 2 beetroot, finely sliced
- 1 celeriac, finely sliced
- 1 swede, finely sliced
- Fresh picked thyme leaves and sliced sage leaves
- 1 pouch of Merchant Gourmet Chestnut Stuffing
- Salt and pepper
Instructions
- Preheat your oven to 180C.
- Gently fry the onions in a large pan with a pinch of salt until softening then add the garlic. Continue to cook gently until caramelised
- Add the flour, mix well and cook for a minute or so then gently pour in the wine and combine, this will thicken up quickly. Slowly mix in the stock then bring to the boil and reduce to a simmer.
- Whilst this is simmering, finely slice the vegetables into discs with a knife or a mandolin.
- Remove the onions from the gravy mix into a bowl and return gravy to the hob on a gentle simmer - keep an eye on this and once thickened, remove from the heat.
- Layer up the vegetables into a baking dish with the onions and herbs between each layer until full (you can do this in individual veg layers or all mixed together). Add a small splash of the gravy across the top of the vegetables, cover with tin foil then put in the oven to bake for 40 minutes.
- Take out, remove the foil and crumble the stuffing mixture over and bake for a further 20 minutes
- Serve the bake with the reheated gravy and sides of your choice - we love crispy roast potatoes and tenderstem broccoli. This can also be baked in ramekins for individual portions.
