VEGGIE CHRISTMAS DINNER FOR ONE

Veggie Christmas dinner for one image

Treat yourself to a special vegetarian dinner centred around a cheesy, nutty filo bake with all the trimmings. It's a lovely dinner for one at Christmas

Provided by Liberty Mendez

Categories Dinner

Time 48m

Number Of Ingredients 16

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Ingredients

5 brussels sprouts, trimmed
2 small potatoes (about 150g), cut into 3cm chunks
1 medium parsnip, peeled and cut into 2cm chunks
1 carrot, cut into 2cm chunks
1½ tbsp vegetable oil
1 tbsp cranberry sauce, to serve
2 sheets of filo pastry
½ tbsp olive oil
2 tbsp chutney of your choice
50g goat's cheese, sliced
1 tbsp walnuts, chopped (optional)
1 tsp butter
1 small shallot, finely sliced
1 tbsp balsamic vinegar
150ml red wine
150ml vegetable stock, made up with ½ stock cube

Steps:

Heat the oven to 200C/180C fan/gas 6. Put the sprouts, potatoes, parsnips and carrots on a large baking tray, drizzle over the oil and season with salt and pepper. Toss to coat and roast for 10 mins.
Meanwhile, make the filo parcel. Lay one sheet of filo on a sheet of baking parchment. Brush with a little of the olive oil. Lay another filo sheet over the top in the opposite direction to make a cross, then brush with a little more oil. Spoon the chutney into the middle of the overlapped sheets, then top with the goat's cheese and walnuts, if using. Bring the excess pastry up over the filling to enclose, then scrunch together at the top to seal.
Brush the parcel all over with the remaining oil. Remove the tray of veg from the oven and toss. Put the filo parcel (and the parchment underneath) on a baking sheet. Return the veg to the oven along with the filo parcel and cook for 25-30 mins until the vegetables are soft and the pastry is golden.
Meanwhile, make the gravy. Melt the butter in a frying pan over a high heat and fry the shallots for 2 mins until golden. Pour in the vinegar and continue to cook over a high heat until thick and sticky. Add the wine and cook until it has reduced by half, about 2-3 mins. Stir in the stock and bubble for about 5 mins more until the gravy is glossy and slightly thickened.
Put the filo parcel on a serving plate with the roasted veg and cranberry sauce. Serve the gravy on the side to pour over at the table.

Nutrition Facts : Calories 919 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 32 grams sugar, Fiber 16 grams fiber, Protein 23 grams protein, Sodium 3.8 milligram of sodium