Potato Stuffing Wreath
The Ultimate Potato Stuffing Wreath for Christmas. Perfect for a centrepiece on the table this season. Perfect whether you're vegan or not.
Ingredients
- 1 tbsp olive oil
- 1 red onion
- 5 cloves garlic
- 400 g white potatoes
- 100 g mixed chopped nuts we used pistachios and walnuts
- 3 sprigs each of fresh rosemary and thyme
- Large pinch of salt & pepper
- 1 tbsp tomato puree
- 80 ml water
1 tsp each of dried:
- Rosemary thyme, sage
Top with:
- 2 tbsp cranberry sauce
Instructions
- Start by preheating the oven to 200ºC, drizzle olive oil onto a large baking tray, place in the middle of the oven to heat up.
- Quarter the potatoes, then add to the pan with the hot oil, sprinkle in salt with a few sprigs of fresh rosemary then bake for around 25 minutes
- Prepare the filling by dicing the onion, add to frying pan with a drizzle of olive oil for around 4 minutes
- Finely chop the garlic cloves then add to the pan with the onion, toss in the dried rosemary, sage and thyme, mixed chopped nuts and fry for around 6-7 minutes
- Add the tomato puree with a dash of water and mix until combined and set aside
- Once the potatoes have roasted, add to the pan then roughly mash together before adding to a greased baking sheet, mould to the shape of a wreath and bake for a further 20 minutes
- Take out once crispy, then drizzle a little cranberry sauce over the top and a few sprigs of thyme leaves