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Comforting Root Veg Bake with Stuffing Topping

serves
Serves 4
time
1 hour 15
level
Beginner
This comforting veggie bake is packed with goodness and topped with Chestnut Stuffing for a satisfying crunch. Serve as the main event with crispy roast potatoes and all your favourite trimmings.

Comforting Root Veg Bake with Stuffing Topping

serves
Serves 4
time
1 hour 15
level
Beginner
This comforting veggie bake is packed with goodness and topped with Chestnut Stuffing for a satisfying crunch. Serve as the main event with crispy roast potatoes and all your favourite trimmings.

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

  1. Preheat your oven to 180C.
  2. 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
  3. 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.
  4. Whilst this is simmering, finely slice the vegetables into discs with a knife or a mandolin.
  5. 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.
  6. 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.
  7. Take out, remove the foil and crumble the stuffing mixture over and bake for a further 20 minutes
  8. 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.

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