Festive nut roast
- 1 onion
- 2 cloves garlic peeled and crushed
- 225 gms cashew nuts
- 55 gms hazel nuts
- 225 gms mushrooms
- 110 gms wholemeal bread crumbs
- 150 ml vegetable stock
- 3 parsnips
- 1 tsp thyme chopped fine
- 1 tsp rosemary chopped fine
- 1 tbsp olive oil
Preheat the oven to gas mark 4
Boil the parsnips in slightly salted water. When they are cooked and soft, mash them, either with a potato masher or food processor.
Finely chop onions, garlic and mushrooms. Fry them in the olive oil until the onions are caramelised and the mushrooms are lightly cooked
Pull the bread into pieces and place in a food processor with the nuts. Blend them to a coarse powder and place into a large mixing bowl.
Add the onions, mushrooms, garlic and mashed parsnips together with the herbs.
Add the vegetable stock to the mixture a little at a time, stirring together, until all of the stock is added. The final mixture should have a slightly sticky consistency.
Grease a large oven-proof dish, or bread tin, then spoon the mixture into it. Smooth the top with a fork, decorate with sesame seeds if desired. Cover the top with foil.
Cook in the middle of the pre-heated oven for approximately 45 minutes.