Nut Roast
Nut Roast
Difficulty Medium
Ingredients
- 50 g butter
- 1 onion diced
- 1 leek shredded
- 1 carrot grated
- 3 garlic cloves chopped
- 100 g chestnut mushrooms chopped
- 100 g puy lentils cooked
- 180 g cooked chestnuts roughly chopped
- 100 g mixed nuts chopped
- 30 g dried cranberries or apricots chopped
- 100 g brown bread torn into small pieces
- 100 g vegetable stock
- 4 tbsp Baxters Caramelised Onion Relish
- 1 orange zested
- grating of nutmeg
- 2 eggs beaten
- 2 parsnips thinly sliced
- 2 carrots thinly sliced
- salt & pepper
Baxters Ingredients
Preperation
- Heat the butter in a large pan and sweat the onion, leek, carrot and garlic until soft, this should take about 10 minutes.
- Meanwhile, preheat the oven to 180°C/gas mark 4.
- Add the mushrooms and cook through, then lentils, chestnuts, mixed nuts, cranberries, bread, chutney and stock.
- Leave to simmer until the stock is completely absorbed, then flavour the mixture with orange zest, nutmeg, salt and pepper.
- Fold the beaten eggs through the mixture.
- Line a loaf tin with baking paper and brush with oil.
- Layer the carrot and parsnip into the tin then pack in the veg mix.
- Top with more carrot and parsnip.
- Place in the oven and cook for 35–45 minutes, until browned and slightly crisp on the outside.
- Slice and serve immediately.
