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    Roast Vegetable Medley With Stilton And Chestnuts

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    Roast Vegetable Medley With Stilton And Chestnuts

    Winter's sweet root vegetables are wonderful matched with chestnuts and tangy blue cheese.

    • Preparation time: 20 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 4


    • 3 tbsp Waitrose French Walnut Oil or olive oil
    • 4 large parsnips, peeled and quartered lengthways
    • 4 large red potatoes, peeled and cut lengthways into 6 wedges
    • 4 large carrots, scrubbed and halved lengthways
    • 2 large onions, cut into 6 wedges
    • 200g pack Merchant Gourmet Cooked and Peeled Whole Chestnuts, roughly chopped
    • Juice of 1 lime
    • 200g Waitrose Rich and Creamy Blue Stilton, crumbled


    1. Preheat the oven to 200°C, gas mark 6. Add 2 tablespoons of the oil to a large roasting tin and place in the oven for 5 minutes.
    2. Mix all the prepared vegetables in the hot oil and roast for 1 hour, turning occasionally, until tender and golden brown. Mix in the chopped chestnuts and continue to cook for a further 10 minutes.
    3. Mix together the lime juice, the remaining tablespoon of oil and a little seasoning. Divide the vegetables between serving bowls, scatter over the cheese and drizzle with the lime dressing. Serve warm with crusty bread.

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    Cook's tips

    To cook fresh chestnuts, cut a slit in the skin, cook in boiling water for 10 minutes, then peel while hot. This dish could be served as a vegetable accompaniment to roasted meat.

    Drinks recommendation

    A fruity red wine with oak flavours will match this winter warmer.


    Average user rating

    4 stars