Parsnip and Chestnut Roast
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Ingredients
- 500 g parsnips, peeled and diced
- 200 g cooked chestnuts
- 1 onion
- 150 g breadcrumbs
- 100 ml vegetable stock
- 2 tbsp olive oil
- 1 tsp dried sage
Nutrition (per serving)
- Calories
- 441 kcal
- Protein
- 8.7 g
- Carbohydrate
- 70.1 g
- of which sugars
- 15.4 g
- Fat
- 10.3 g
- of which saturates
- 1.7 g
- Fibre
- 11 g
- Salt
- 0.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Peel and dice the parsnips and boil for 12-15 minutes until tender, then drain well.
- 2
Meanwhile, heat the olive oil in a frying pan and cook the chopped onion for 6 minutes until softened.
- 3
Roughly chop the cooked chestnuts.
- 4
Mash the boiled parsnips and mix with the onion, chestnuts, breadcrumbs, dried sage and enough vegetable stock to bind into a firm mixture. Season well.
- 5
Press the mixture into a lined loaf tin.
- 6
Bake for 35-40 minutes until firm and golden on top.
- 7
Rest for 5 minutes, then turn out and slice to serve.
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