Hereâ€™s a relatively quick and easy festive recipe. It uses ready-to-roll puff pastry and as long as you’ve got all the ingredients to hand, it doesn’t take much effort or time to prepare, so you can easily make it on the day.
Winter vegetables like carrots and parsnips will give it a seasonal touch, and roasted nuts combined with the honey glazing will make a special celebratory point of this dish. Plus serving it in separate puff pastry squares will make them look so special.
Hereâ€™s an idea: why not spend the time saved on preparations on a long family walk this Christmas?
Ps. Original recipe comes from this website.
6 carrots, peeled and cut in half, lengthwise
2 parsnips, peeled and cut in quarters, lengthwise
2 tsp olive oil
4 tbsp honey
320g puff pastry roll
1 onion, diced
150g brown mushrooms, chopped
100g cream cheese
50g chopped roasted hazelnuts
Salt and freshly ground pepper
Preheat oven to 200C/ gas mark 6.
Bring a pan of water to boil, add the carrots and parsnip and cook for 4-5 minutes until tender. Drain and transfer the vegetables onto a baking tray. Sprinkle with some olive oil and 2 tablespoons of honey. Bake for about 20-30 minutes.
In a large pan, melt the butter and cook the onion for 3-5 minutes until soft. Add the mushrooms and cook for 5-8 minutes until tender. Leave to cool. Mix the mushrooms with the cream cheese and most of the chopped hazelnuts. Season to taste with salt and pepper.
Cut out two 12x12cm squares of puff pastry. Place them on a lined baking sheet and mark a 1cm border with a knife. Place in the oven for 5-8 minutes.
Remove the puff pastry from the oven. Spread the mushroom mix and lay the glazed carrots and parsnips on top. Drizzle over the remaining honey and bake for a further 15-20 minutes until the pastry is golden. Sprinkle with remaining hazelnuts.