Chestnut Roast with Mushrooms, Duchess Potatoes & Cranberry Sauce
35 min
Veggie
29576
For 4 Portions
600 g
duchess potato
250 g
mushroom
240 g
kidney beans, canned
200 g
chestnut
150 g
cranberries, canned
100 g
walnut
100 g
crème fraîche
100 ml
red wine
30 g
breadcrumb
30 g
tomato paste
10 g
parsley, fresh
2
shallot
2
red onion
4 tbsp
soy sauce
2 tsp
paprika powder, sweet
1 tsp
allspice, ground
1 tbsp
canola oil
1 tsp
cane sugar, unrefined
1 clove(s)
garlic
1 tbsp
butter
pepper
salt
1. All set?
2. Preheat oven to 375°F (conventional).
3. Toast chopped walnuts in a dry pan until golden.