This is a wonderful nut roast bursting with flavour. This is a recipe I came across in the Guardian newspaper many years ago and I’ve made it many times since. It’s a great one to make ahead of the big day. After cooking it will keep in the fridge for 3 days. Cut slices when its cold fry on a frying pan to sear and then heat through in the oven.
Someone recently said a nut roast is like a posh stuffing and I guess it really is. This one is a celebration of some of the gorgeous organic vegetables available at this time of year, cabbage, mushrooms and earthy parsnips with kicks of sweet and sour cranberry and salty Cashel blue from Co. Tipperary.
We really hope you try it.
- 2 large parsnips, peeled and diced
- Salt and black pepper
- Oil, to grease
- 1 savoy cabbage, 6-8 outer leaves only
- 1 onion, finely diced
- 150g chestnut mushrooms, finely diced
- 150g toasted hazelnuts, chopped
- 40g butter, reg or vegan
- 40g dried cranberries
- 100g breadcrumbs
- 1 small bunch fresh sage, leaves picked and finely chopped
- 100g Cashel Blue Organic Bio (or vegan-friendly cheese of your choice), optional
- ½ tsp mixed spice
- 1 egg, or 1 flax egg (to make 1 flax egg mix 1 tablespoon ground flaxseed with 3 tablespoons water, leave for 15 minutes then use like an egg)
Step 1: Boil or steam the parsnips and mash them when they are soft, set aside to cool.
Step 2: The cabbage leaves will line the loaf tin. Prepare the leaves by cutting off the stems and blanch them in boiling water, remove from the pot and run under cold water. Dry thoroughly. Oil a loaf tin, line with tin foil, oil the foil, then line the tin with the cabbage leaves, leaving no gaps.
Step 3: Meanwhile, sauté the onion in the butter until soft, then add the mushrooms, a pinch of salt and pepper and cook until they become dry. Stir in the chopped hazelnuts, cranberries, breadcrumbs, chopped sage and mixed spice. Stir in the cooled mashed parsnips, the beaten egg and break in the blue cheese if using. Season and then carefully fold the mixture together but keep the lumps of cheese intact. To check the seasoning fry off a small piece and taste, adjust if needed.
Step 4: Spoon the filling into the lined loaf tin, push down with a fork. Cover with the cabbage leaves, and finish with tin foil.
Step 5: Bake in the oven for 45 minutes. leave to set in the loaf tin for 20 minutes then slice. Or cool completely in the loaf tin, store in the fridge overnight and slice the next day. If serving the next day fry on a pan and warm through in a hot oven. Serve with Christmas veg and gravy.