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Parsnip, sprout and chestnut hotpot with cider and sprout top pesto
Fruit and vegetables
250g/9oz
shallots
or baby onions, peeled and cut in half
400g/14oz
parsnips
, peeled and cut into 2.5 cm/1in chunks
2
thyme
sprigs
leafy tops from 1–2 Brussels sprout stems
½
garlic
clove, finely chopped or grated
1
lemon
, juice and zest
salt and freshly ground black
pepper
Cooking ingredients
100g/3½oz
pearl barley
or pearled spelt
2 tbsp olive or
rapeseed oil
150g/5½oz cooked, peeled
chestnuts
750ml/26fl oz hot
vegetable stock
sea salt and freshly ground
black pepper
25g/1oz walnuts or
pumpkin seeds
2–3 tbsp extra virgin olive or
rapeseed oil
Other
300g/10½oz Brussels sprouts, trimmed and outer leaves removed
150ml/5fl oz medium-dry
cider
2 bay leaves, torn
extra virgin olive oil, for drizzling
Back to recipe
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