Beetroot and Dill Consomme with Chestnut and Mustard Parcels
Serves 4

Consomme Ingredients
600g    fresh beetroot, washed, peeled and finely chopped
Two    cloves garlic, roughly chopped
One        large carrot, peeled and thinly sliced
One    stick celery, thinly sliced
1.5 litres    boiling water
One    good quality vegetarian stock cube
1 tsp    dried dill
      
Serve with:    chestnut and mustard parcels (see recipe below)

Chestnut & Mustard Parcel Ingredients
Makes 8
1 tbsp    olive oil
Half    leek, washed and finely chopped
1        clove garlic, crushed
1    medium tomato, skinned and finely chopped
25g    vacuum packed cooked chestnuts
1 tsp    wholegrain mustard
1 tsp    paprika
8 rectangles    filo pastry, sized 25cm x 13 cm (10" x 5") defrosted
Extra    olive oil for brushing filo pastry

Consomme Method
  1. In a large saucepan add beetroot, garlic, carrot, celery, boiling water, stock cube and dill.

  2. Bring to boil and simmer, partially covered, for 1 hour.

  3. Using a colander lined with muslin strain off vegetables and store for other uses. Allow liquid to cool. Return liquid to clean pan.

  4. Carefully strain the liquid through a clean mesh sieve lined with muslin.

  5. Return liquid to clean pan and reheat before serving. Serve in warmed bowls with one Chestnut & Mustard Twist in the centre (see separate recipe). (Alternatively for a thicker soup blend at point 4).

Parcels Method
  1. Preheat oven to 180°C.

  2. In a small pan fry the leek and garlic in oil. Add tomato, chestnuts, mustard and paprika and cook on gentle heat for 10 minutes, stirring frequently.

  3. Brush each filo pastry with olive oil and fold in half. Place 1 ½ tsp of filling in each filo square and bring sides up, twisting the top.

  4. Place on lightly oiled baking sheet and bake in oven for 15 minutes.

  5. Serve hot – placing one parcel in centre of Betroot & Leek Consommé if making the recipes together.

  6. Keep remainder for serving with drinks.

© The Vegetarian Society 2010






Beetroot and Dill Consomme with Chestnut and Mustard Parcels
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