Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys roasted parsnip nut loaf, gf df ef sf nf vegan christmas. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious. { Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas is something that I’ve loved my entire life. They’re fine and they look fantastic.
Great recipe for Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas. Delicious with vegetable or mushroom gravy and a nice change from meat To begin with this particular recipe, we must prepare a few components. Here is how you cook it. The ingredients needed to make Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas: {Make ready of parsnips, peeled and halved. | Great recipe for Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas. Delicious with vegetable or mushroom gravy and a nice change from meat To begin with this particular recipe, we must prepare a few components. Here is how you cook it. The ingredients needed to make Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas: Make ready of parsnips, peeled and halved.
Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook vickys roasted parsnip nut loaf, gf df ef sf nf vegan christmas using 17 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas:
- Make ready parsnips, peeled and halved
- Prepare sweet potato, peeled and thickly chopped
- Get potato, peeled and quartered
- Make ready swede, peeled and diced
- Prepare spinach
- Take onion, peeled and finely chopped
- Make ready garlic, peeled and finely chopped
- Prepare carrot, peeled and grated
- Make ready roasted unsalted peanuts, chopped
- Take roasted hazelnuts, chopped
- Prepare blanched almonds, chopped
- Get parsley, finely chopped
- Take lemon juice
- Make ready gluten-free breadcrumbs or porridge oats
- Prepare Maple syrup / Agave / Honey
- Make ready salt & pepper
- Take vegetable oil
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Steps to make Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas:
- Pre-heat the oven to gas 6 / 200C / 400°F 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 / 350°F 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
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