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    Root vegetable and rice galette

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    Root vegetable and rice galette

    This vegetarian recipe makes a stunning meat-free centre piece for Christmas Dinner, or at other celebratory meals throughout the year.

    • Vegetarian
    • Christmas
    • Preparation time: 30 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 8


    250g wholegrain basmati rice
    2 tbsp olive oil
    2 onions, sliced
    3 large parsnips, coarsely grated
    3 large carrots, coarsely grated
    ½ swede, coarsely grated
    240g can Clément Faugier Chestnuts, roughly chopped
    3 large essential Waitrose Free Range Eggs, beaten
    100g essential Waitrose English Mature Cheddar, grated
    1 tsp ground cinnamon
    300ml half-fat soured cream
    25g pack fresh chives, chopped


    1. Preheat the oven to 200ºC, gas mark 6. Grease a 23cm loose-bottomed cake tin. Cook the rice in boiling water for 20-25 minutes until tender, then drain. Heat the oil in a frying pan and fry the onions for 4-5 minutes until golden.

    2. Meanwhile, place the root vegetables in a large bowl and pour over boiling water. Cover with clingfilm and leave for 5 minutes, then drain.

    3. Mix the rice, onions and vegetables together with the chestnuts, eggs, cheese, cinnamon and seasoning. Press into the prepared tin and place on a baking tray. Bake for 40 minutes until golden. Cool slightly before removing from the tin.

    4. In a bowl, mix together the soured cream and chives, season and serve alongside the galette, cut into wedges.

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