Vegetables
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Artichoke, Shallot and Chestnut Tartlets
Green Vegetable Risotto
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Red cabbage gazpacho with grain mustard ice cream
Caramelised Shallot, and Red Wine Soup with Gruyère Croutes
Hazlenut and Parsley Pesto Rice Salad

Artichoke, Shallot and Chestnut Tartlets - Serves 4
- Preparation time: 1 hour 20 minutes
Stuff you’ll need:
- 100g butter
- 150g small shallots, peeled and diced
- 6 cloves garlic, sliced
- 450g mushrooms, halved
- 1 sprig of thyme
- 4 tbsp. balsamic vinegar
- 110ml Knorr Simply Vegetable Stock
- 200ml double cream
- Freshly ground pepper
- 400g tin of artichoke hearts, drained and halved
- 200g spinach leaves, washed and trimmed
- 200g cooked chestnuts, peeled and halved
For the tartlet cases:
- 1 x 500g packets of puff pastry
- 2 eggs, beaten
Get stuck in:
- 1. Melt the butter in a large pan, add the shallots, mushrooms and garlic, and cook over a medium heat for 10 minutes, stirring frequently. Keep uncovered to allow the juices of the mushrooms to evaporate.
- 2. Add the balsamic vinegar, thyme, cream and Knorr Simply Vegetable Stock, bring to the boil and cook for 5 minutes, stirring frequently, to allow the sauce to reduce and thicken
- 3. Add the artichokes, spinach and chestnuts, mix well and bring to the boil. Keep warm.
- 4. When ready to serve, spoon the mixture into the centre of the pastry cases and serve with the roasted cherry tomatoes.
Tip:
- 1. Make sure the oven is set to 190 °C / 375 °F / gas mark 5
For the tartlet cases:
- 1. Roll the pastry to 30cm x 20cm rectangles and cut into four. Score a 2cm border on each side and prick all over the centre with a fork so that the edges rise but the middles does not (a bit like a vol-au-vent). Brush the edges but no the middle with beaten egg.
- 2. Bake in the oven for 10 - 15 minutes or until the edges have risen and are golden brown.
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