- 100g butter
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 3 carrots, peeled and grated
- Salt and white pepper
- 500g breadcrumbs
- 200ml vegetable stock
- A small handful of fresh parsley, finely chopped
- A small handful of fresh sage, finely chopped
Homemade Carrot and Onion Stuffing
4-6 people
30 min
Ingredients
Main
- 100g butter
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 3 carrots, peeled and grated
- Salt and white pepper
- 500g breadcrumbs
- 200ml vegetable stock
- A small handful of fresh parsley, finely chopped
- A small handful of fresh sage, finely chopped
Method
Copy Text1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
2. Melt the butter in a pot over medium heat. Add the onion and celery and cook for 2-3 minutes. Add the carrots and season with salt and pepper. Cook for 5-6 minutes until softened.
3. Turn the heat to low and add the breadcrumbs. Stir to coat in the butter, then add the vegetable stock slowly, a little at a time, until the stuffing moistened to your desired consistency; you may not need all of it. Stir in the parsley and sage and season to taste.
4. Transfer to a baking dish and cover with tin foil. Bake for 30 minutes, then serve.
The Quality Mark & You
Learn moreMethod
Copy Text1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
2. Melt the butter in a pot over medium heat. Add the onion and celery and cook for 2-3 minutes. Add the carrots and season with salt and pepper. Cook for 5-6 minutes until softened.
3. Turn the heat to low and add the breadcrumbs. Stir to coat in the butter, then add the vegetable stock slowly, a little at a time, until the stuffing moistened to your desired consistency; you may not need all of it. Stir in the parsley and sage and season to taste.
4. Transfer to a baking dish and cover with tin foil. Bake for 30 minutes, then serve.
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