🎄 A Very Feeds Christmas: Your Simple, Seasonal Vegetarian Centrepiece
Christmas cooking can feel overwhelming. There’s pressure to impress, to time everything perfectly, and to keep the whole house fed and happy. But the truth is, festive cooking doesn’t need to be complicated to feel special. Sometimes one beautiful, seasonal dish is enough to bring the whole table together.
Introducing your 2025 Christmas hero:
Chestnut, Mushroom and Turnip Galettes with Beetroot Port Gravy.
Flaky, golden and filled with deep winter flavour, this dish looks fancy without giving you a kitchen headache. It’s ideal whether you’re hosting, having a quiet Christmas for two, or planning something a little different this year.
Why Galettes Make the Perfect Vegetarian Centrepiece
Galettes give you the best of both worlds. They look impressive, but they’re simple at heart. There’s no delicate folding, no tricky pastry techniques and no long list of ingredients. You can also prep the filling ahead of time, which means more time for family, guests or simply putting your feet up.
This galette is packed with earthy mushrooms, sweet turnip and festive chestnuts. The Beetroot Port Gravy brings brightness, richness and that unmistakable “Christmas” flavour. It’s indulgent without being heavy and feels perfect for mid-winter comfort.
Chestnut, Mushroom and Turnip Galettes with Beetroot Port Gravy
What you’ll love about this recipe:
It looks like a restaurant dish but is straightforward to make.
It uses ingredients that naturally shine in December.
It scales easily, so you can serve two or ten without fuss.
It’s equally delicious as a main or as part of a bigger spread.
A few tips:
If you can’t find pre-cooked chestnuts, raw ones work too. Just score an X on the flat side, roast at 180°C for about 30 minutes, then peel.
The galette filling can be made the day before to simplify your Christmas Day cooking.
Serve with something fresh, like a crisp winter slaw, or something indulgent, like creamy mash or roasted sprouts.
🔪 Prep Time: 20 mins
👩🍳 Cook Time: 50 mins
👥 Serves: 4
Ingredients (14):
2 turnips
2 small ones or 1 big one.
300 g mushrooms
Portobello or chestnut are great but regular will work too.
100 g cooked chestnuts
Try get cooked but if you can't, roast them by scoring the shell with an X on the flat part and roast them for 20-30 mins until the shells split. Let them cool and then peel them.
Use raw almonds if you can't find chestnuts.
100 g cream cheese
Or cashew cheese.
2 tbsp butter
300 ml vegetable stock
Or water.
100 ml white wine
4 tbsp maple syrup
400 ml beetroot juice
You can find it in juices and smoothies section with other veg juices like carrot juice or tomato juice.
Not to be confused with Beetlejuice. Don't mess with Beetlejuice. Woah! Careful now, don't say that again!
200 ml port
Or use red wine and a tbsp of sugar.
200 ml passata
1 red onion (finely diced)
1 stick of celery (finely diced)
(Optional) 1 clove
Method
Preheat the oven to 190°C, season the shrooms with 2 tbsp olive oil and salt and pepper. Roast for 12 mins in the oven. Once the mushrooms are cooked take them out.
300 g mushrooms
To make the gravy cook the beetroot juice, port, passata, onion, celery, and clove together in a pot for 8-10 mins. Strain as much as you possibly can through a fine sieve.
400 ml beetroot juice
200 ml port
200 ml passata
1 red onion (finely diced)
1 stick of celery (finely diced)
(Optional) 1 clove
If you think the sauce is too runny reduce it down a little more in the pot.
Set aside and before serving heat through and whisk two 2 tbsp butter into the hot sauce.
Peel the turnip, and slice finely into 3 or 4mm slices. You will need 16 slices for 4 galettes. Place the turnip slices onto a tray with some parchment paper.
2 turnips
Meanwhile, heat the butter, stock, wine, and maple syrup together in a pot and mix until it's well combined. Then pour it over the turnip on the tray and cover loosely with more parchment paper. Bake in the oven for 40 mins or until soft.
2 tbsp butter
300 ml vegetable stock
100 ml white wine
4 tbsp maple syrup
To finish the stuffing, blend the mushrooms and chestnuts together. Once a coarse purée is achieved mix the cream cheese into the stuffing.
100 g cooked chestnuts
100 g cream cheese
To cook the galettes. Heat the oven to 200°C. Begin building the galettes by placing four turnip slices onto the parchment paper on a tray. Then add a layer of the mushroom stuffing leaving space around the edges. Then top with another layer of turnip and repeat two more times. Brush the top with some butter or oil and bake for about 7 mins. Or 15 mins from cold.
Each galette is 4 layers of turnip and 3 layers of mushroom stuffing.
To serve, place a galette onto four plates and pour over a generous amount of the beetroot gravy.
Reheat the gravy before serving by heating it through and whisk two 2 tbsp butter into it.
Looking for a Full Three-Course Vegetarian Christmas Menu?
If you want even more festive inspiration, we have a full guide ready for you.
Our Easy Vegetarian Christmas Guide walks you through a complete three-course menu including these gallettes with step-by-step timing, planning tips and make-ahead suggestions. It’s designed to make your day calmer and your table more delicious.
👉 Download the free guide:
https://www.feedsfeedsfeeds.com/blog/easy-vegetarian-christmas-guide
A Calmer, Tastier Christmas
Our goal at Feeds is always the same: make delicious, sustainable cooking feel simple. Winter is busy enough, so whether you’re making one dish or a whole menu, we hope this recipe brings a little joy and ease to your holiday.
Wishing you a warm, restful and delicious Christmas.