How To Make Nut Roast – Recipe

Packed full of protein and texture, this festive nut roast will make you wonder why it went out of fashion

How To Make Nut Roast – Recipe

Prep 25 min Cook 1 hr 15 min Serves 6 (with accompaniments) 2 large parsnips Salt and black pepper Oil, to grease 1 savoy cabbage, 6-8 outer leaves only 1 red onion

How To Make Nut Roast – Recipe

150g chestnut mushrooms 100g peeled and cooked chestnuts 150g hazelnuts 40g butter, or 2½ tbsp oil 40g cranberries 100g brown breadcrumbs

How To Make Nut Roast – Recipe

1 small bunch fresh sage, leaves picked 100g stilton (or other vegetarian or vegan-friendly cheese of your choice), optional ½ tsp mixed spice 1 egg, or 2 tbsp Marmite (or similar)

How To Make Nut Roast – Recipe

Peel the parsnips, cut them into roughly equal chunks, then cook in a large pan of boiling, salted water until tender.

1 Cook and puree the parsnips

Lightly grease a 21cm x 11cm x 7cm loaf tin with oil, then line it with foil and grease the foil generously, too.

2 Blanch the cabbage

Scoop the cabbage leaves into the iced water, then check you have enough to line the tin, leaving no gaps; if not, blanch and refresh a couple more leaves.

3 Refresh the cabbage

Peel and finely chop the onion, and finely chop the mushrooms and chestnuts, keeping them all separate for the time being.

4 Start on the filling

Turn down the heat to medium, add the butter or oil to the pan, and sweat the onion, stirring from time to time, until soft but not coloured. Add the mushrooms, cook, stirring regularly, until both are soft and the pan is dry, then tip out into a large bowl.

5 Saute the onion and mushrooms

Roughly chop the hazelnuts and add these to the mushroom bowl, along with the chopped chestnuts, cranberries and breadcrumbs.

6 Finish the filling

Beat the egg, then add that to the filling mix. Season with salt (if you used Marmite, hold back a little), then check the seasoning by frying a scant teaspoonful of the filling mixture and adjusting as necessary.

7 Add the binding agent

Dry the blanched, refreshed cabbage leaves well, then use them to line the prepared tin, overlapping them to ensure there are no gaps and leaving any excess hanging over the sides.

8 Build the nut roast

Remove the foil from the top, then roast the uncovered loaf for another 15 minutes.

9 Finishing touches

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