Vickys Roasted Parsnip Nut Loaf, Gluten, Dairy, Egg & Soy-Free, Vegan Christmas
- 600 grams parsnips, peeled and halved
- 100 grams sweet potato, peeled and thickly chopped
- 50 grams potato, peeled and quartered
- 50 grams swede, peeled and diced
- 50 grams spinach
- 1 onion, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 200 grams carrot, peeled and grated
- 200 grams roasted unsalted peanuts, chopped
- 60 grams roasted hazelnuts, chopped
- 40 grams blanched almonds, chopped
- 3 tbsp parsley, finely chopped
- 2 tbsp lemon juice
- 1 gluten-free breadcrumbs or porridge oats
- 1 honey or agave nectar
- 1 salt & pepper to taste
- 1 vegetable oil
- Pre-heat the oven to gas 6 / 200C / 400F and lightly oil a baking tray.
- Put the parsnips in a pan of boiling salted water for 5 minutes then drain.
- Lay them on the greased baking tray and give them a drizzle of oil and honey or agave and bake for 20 minutes until just softening.
- Leave the oven on when done for baking the finished loaf
- Meanwhile, bring the swede, sweet potato and potato to boil in salted water, then simmer until slightly softened and drain
- Also fry off the onion and garlic in some oil until the onion is translucent, then add to the pan with the swede and potato
- Cook off the spinach in some salted water for 5 minutes until wilted then drain and add to the swede pan
- When the parsnips are done, add them to the swede pan with the spinach, parsley, lemon juice, nuts and grated carrot, salt & pepper to taste
- (If you need to roast the peanuts and hazelnuts yourself do so before roasting the parsnip etc at gas 4 / 180C / 350F until they turn a shade darker and the skins split.
- The skins will be easily rubbed off)
- Mash everything together well.
- You should be able to form a moist ball in your hand with the mixture.
- If it's too wet, add some breadcrumbs or porridge oats to the mixture.
- Season to taste, you may wish to add more honey/agave
- Lightly oil an ovenproof dish or line with foil.
- Spoon the mixture in, pat down and cover with some more oiled foil and bake for 30 minutes then remove foil and continue baking for a further 15-20 minutes until the top starts to turn golden brown
- Let stand 10 minutes before slicing and serve hot with a nice salad, green veg or with some boiled potatoes and vegetable gravy
- You can also bake in a loaf tin or it's nice to put into individual ramekins or madeline moulds.
- Adjust the cooking time to 45 minutes covered and 15 uncovered if you use a loaf tin and reduce to 35 minutes total time if using individual mini loaf moulds
- This is a bit 'all about the timing' but it's worth it.
- It's a great alternative to meatloaf
parsnips, sweet potato, potato, swede, spinach, onion, clove garlic, carrot, peanuts, hazelnuts, blanched almonds, parsley, lemon juice, breadcrumbs, honey, salt, vegetable oil
Taken from cookpad.com/us/recipes/335067-vickys-roasted-parsnip-nut-loaf-gluten-dairy-egg-soy-free-vegan-christmas (may not work)