Fennel Almond Chestnut Roast

by Edward Daniel

Fennel Almond Chestnut Roast
Prep time
Cook time
Total time
Fennel Almond Chestnut Roast I created a number of years ago and this is an updated version of the recipe - as my culinary skills have enhanced. For me nut roasts are always about retaining as much moisture inside to that as I bite into the dish the nuts have that crunchy nutty succulent flavour. I usually use foil round the edges to keep as much of this in.
Recipe type: Main
Cuisine: Vegan, Paleo, Paleovegan
Serves: 6
  • 1 medium onion, roughly chopped
  • 4tbs extra virgin olive oil
  • 4 garlic cloves, chopped
  • 400g chestnuts
  • 200g fennel, pulverised
  • 50g almonds, whole
  • bunch of coriander leaves
  • ½ lemon, juice and zest
  • 1tsp cumin powder
  • 2tsp oregano
  • 2tbs flaxseed, ground
  • 1tsp salt
  1. Boil the chestnuts in boiling water for 20 minutes. Drain and set-aside until cool. Remove the skin with a knife.
  2. Pre-heat oven to gas mark 180 degrees Celsius.
  3. Sauté the onions in the oil until translucent. Add the garlic cloves.
  4. In a blender roughly pulse the chestnuts. In a vitamin pulverise the fennel.
  5. Trasnfer the chestnuts and fennel to a large mixing bowl. Add the remaining ingredients including the onions and garlic..
  6. Take a cake tin and grease with oil and line with greaseproof paper.
  7. Fold the chestnut mixture and smooth over to all sides. Cover with aluminum foil and place in the oven.
  8. Roast the chestnut nut in the oven for 30 minutes. Remove from the oven.
  9. Serve warm
Nutritional Analysis
Good points
• No cholesterol
• Very low in sugar
• Very high in selenium
• High in vitamin C






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