Vegetable Couronne
Say “hello” to the centrepiece of your Christmas celebration. Featuring vegetables, legumes, and nuts encased in a wreath of zucchini, this is a dish that tastes as good as it looks.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 6
What do I need?
- 400 g butternut pumpkin, peeled and cut into 1-centimetre cubes
- 400 g potato, peeled and cut into 1-centimetre cubes
- 4 tbsp olive oil, divided
- Salt
- Freshly ground black pepper
- 2 brown onions, finely diced
- 400 g mushrooms, roughly chopped
- 2 cloves garlic, minced
- 4 tbsp ground flaxseed
- 8 tbsp hot water
- 2-3 zucchini, cut lengthwise into thin strips
- Pinch of ground nutmeg
- 50 g fresh breadcrumbs
- 400 g can lentils, drained
- 80 g pinenuts
- 80 g pepitas
- 150 g hazelnuts, chopped, divided
How do I make it?
- Preheat oven to 200C.
- Add pumpkin and potato to a baking tray with 2 tablespoons olive oil. Season with salt and pepper and cook for 30 minutes, or until the pumpkin and potato are soft.
- Meanwhile, heat reserved 1 tablespoon olive oil in a large frying pan over low heat. Add onions and cook until softened, then add mushrooms and garlic, and cook for 10 minutes or until the mushrooms are very soft.
- Add flaxseed to a bowl with hot water and set aside until the mixture is gel-like.
- Grease a 24-centimetre ring pan with a little olive oil. Arrange zucchini strips along the base and sides of the ring pan, ensuring that they overlap. Set aside.
- Add cooked pumpkin and potatoes to a large bowl. Toss in onion, mushroom, and garlic mix, flaxseed mix, nutmeg, breadcrumbs, lentils, pinenuts, pepitas and 100 g hazelnuts. Mix well to combine, then scoop into the prepared ring pan on top of the zucchini. Fold zucchini over the top of the filling, using extra strips to ensure the filling is fully enclosed.
- Cover with foil and cook for 35 minutes, then remove foil and cook for a further 10-15 minutes or until the zucchini is slightly golden brown.
- Allow to cool in the ring pan for 5 minutes, then invert onto a plate and serve garnished with reserved hazelnuts.
