Who said that you
can't have veggie burgers at Christmas? I hope no one, as here comes
exactly such a recipe. I made my savoury veggie burger patties from
parsnips and chestnuts, and served them on a cheese and chive roll
with spinach and sea buckthorn jelly. I really loved the addition of
the sea buckthorn jelly, it instantly made the burgers feel more
festive. You could also use cranberry jelly, if you can't get sea
buckthorn jelly. I still happened to have a jar that I have brought
with me from Finland some time ago. The chestnut purée was very
handy to use. I can imagine that it would be good in nut roasts as
well.
And yes, those are
indeed potato crisps on the side, just a bit more special ones with
winterberries and prosecco flavour. I saw potato crisps served on a
plate for the first time in Northern Ireland. I was slightly puzzled
at the sight first, but actually it's not that crazy at all. These
ones with the little stars just look great and festive.
I can't believe I
haven't used my little wooden reindeer platter more in presentations.
I've had it for years, and maybe just once have shown it on the blog,
if at all. It's just great for such Christmas showcases.
Chestnut and parsnip burgers
Ingredients for about 8 burger
patties
3 parsnips
1 onion
2 garlic cloves
1 tbsp vegetable
oil
1 tsp vegetable
stock extract
Sprinkle of sea
salt
Sprinkle of ground
black pepper
200 g chestnut
purée
Few fresh sage
leaves
½ cup breadcrumbs
Serve with:
Sea buckthorn
jelly
Fresh baby spinach
Cheese and chive
roll
Winter berries &
Prosecco potato crisps
Method
Peel and cut the
parsnips into large chunks, cook them in water until done and then
mash them.
Chop the onion and
garlic finely and cook them in vegetable oil until soft. Add the
vegetable stock extract, salt and pepper to the onion and mix them
with the parsnip purée.
Add the chestnut
purée, finely chopped fresh sage leaves and breadcrumbs to the mix
and let it rest in the fridge for at least 30 minutes.
Shape burger
patties from the mixture.
Pre-heat the oven
to 200 C and bake the patties for about 30 minutes.
Serve as burgers
with all the nice sides and enjoy!
Your VegHog
Mm, I think I know where the rest of my chestnuts will be used!
ReplyDeleteI'm glad you like the recipe. These were quite nice seasonal burgers. I've had so much chestnuts lately that I really need a break after Christmas, even though they're really nice.
Delete