This tasty nut roast uses parsnip to keep everything held together, making it sweet yet simple in flavour. This recipe calls for you to cook your parsnip from fresh, but if you have any left over from your roast dinner, feel free to use those instead.
- 2 onions
- 2 garlic cloves
- 3 large parsnips
- 150ml vegetable stock
- 150g cashew nuts
- 150g wholemeal breadcrumbs
- 1 egg
- Salt and pepper
- 2 tsp. mixed herbs
- 1 tbsp. oil
Peel and chop the parsnips into rough chunks. Place into a saucepan with enough water to cover, bring to a simmer and cook for 25 minutes.
Preheat the oven to 180C and grease a loaf tin. Whilst the parsnip is cooking, finely chop the onions and garlic cloves and then fry in the oil for 5-10 minutes, until softened.
Pulse the cashew nuts in a food processor until finely chopped.
Mix together the onions, garlic, nuts, breadcrumbs, egg, mixed herbs, vegetable stock, salt and pepper. Once the parsnips are cooked, mash them and add them to the mixture. Thoroughly combine everything.
Once combined, press into the loaf tin. Cook for one hour or until firm.