Parsnip, cranberry & chestnut loaf
- Sarah Cook
Save recipe
Serves 4 - 6
Easy
Prep: 30 mins
Cook: 1 hr and 30 mins
A star rating of 4.4 out of 5.48 ratingsRate
loading...
A modern take on the nut loaf, this makes a great vegetarian centrepiece for Christmas Day or a special dinner
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Ultimate roast potatoes
A star rating of 4.8 out of 5.415 ratings
Ingredients
Nutrition
Units:
MetricUS
-
4 tbsp butter
plus a little extra for greasing
-
3 onions
chopped
-
15g pack sage
6 leaves reserved, rest shredded
-
200g pack cooked chestnut
-
100g walnut
-
100g breadcrumb
-
½ tsp mace
-
1 egg
beaten
-
500g cranberry
-
175g caster sugar
-
550g parsnip
choose long, thin ones if you can, peeled then halved lengthways
-
1 tbsp honey
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal819
-
fat36g
-
saturates11g
-
carbs117g
-
sugars71g
-
fibre15g
-
protein14g
-
salt0.86g
low
Ad
Method
-
step 1
Melt 1 tbsp butter in a large non-stick pan, add the onions and gently cook for 10-15 mins until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the chestnuts in a food processor until chopped into small bits, then tip these into the bowl with the onions and repeat with the walnuts. Now add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper and mix everything together well.
-
step 2
Tip the cranberries and sugar into a pan and simmer for about 8-10 mins over a high heat. The sugar will melt and cranberries will pop and become saucy – keep bubbling until sticky. Set aside to cool. Grease a 900g loaf tin, line with a long strip of baking parchment that covers the bottom and two ends, then grease this as well.
-
step 3
Bring a large pan of salted water to the boil. Throw in the parsnips and boil for 3½ mins. Drain well. From the thinner ends, cut off lengths of parsnip that fit widthways across the bottom of your loaf tin. Keep going until you have enough to snugly line the base of the tin. Roughly chop all leftover parsnip and mix into the nut mixture.
-
step 4
Heat oven to 180C/160C fan/gas 4. Mix the parsnip lengths with 1 more tbsp butter and the honey to coat, then fit them into the tin. Top with ¹/³ of the nut mixture – pack it down well and smooth the surface. Spread ¹/³ of the cranberry sauce on top, leaving a small gap around the edges. Top with the remaining nut mixture and pack down as before. The loaf can be made up to 24 hrs ahead, then covered and chilled, before continuing. Cover with foil then bake for 1 hr.
-
step 5
To serve, melt the remaining 2 tbsp butter in a small pan and sizzle the reserved sage leaves for a minute. Splash water into the remaining cooked cranberries until saucy. Loosen around the sides of the loaf with a round-bladed knife if you need, then turn out. Drizzle with the sage butter and leaves. Serve in slices with extra cranberry sauce.
RECIPE TIPS
MACE
Don't be tempted to miss out the mace - it adds a real savouriness that is needed to balance the sweet chestnuts and parsnips.
Recipe from Good Food Vegetarian Christmas, December 2009
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.4 out of 5.48 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...