Chestnut-Stuffed Roasted Onions
This colourful and delicious dish from Animal Aid is perfect for a Christmas or Sunday roast.
For the stuffing (this can be made in advance and kept in fridge over night), preheat the oven to 160°C/325°F/gas mark 3. Place breadcrumbs in a shallow baking tin and bake in oven until golden, approx 10-15 minutes. Take out and allow to cool.
In a large saucepan heat enough oil to cook the celery and herbs (except parsley), over a moderate heat, until celery is soft. Add chestnuts and cook a further minute. Add the lentils and breadcrumbs to the chestnut mix. Stir in parsley, salt and pepper. Let stuffing cool completely.
For the onions, chop off tops and keep aside. Peel, then chop off bottoms so they will sit on a flat surface. Use your hands to rub a little oil over surface of onions. Sprinkle with pepper and roast at 180°C/350°F/gas mark 4 for 20 minutes or until they start to soften.
Take out of oven and when cool enough to handle, push out the centres, leaving a hollow shell to take the stuffing. Chop up the rest of the onion and add to stuffing. Fill the hollow onions with the stuffing. Sit the onion tops back on and bake in the oven for a further 30 minutes.
Roll any residue stuffing into balls, cook with the onions and serve on the side.
The Old Chapel
Kent TN9 1AW
Telephone: 01732 364 546
Watch Animal Aid’s Meat Free Monday video What A Difference A Day Makes.