Hazelnut and Parsnip Nut Roast

Hazelnut and Parsnip Nut Roast Recipe (3)

For most, turkey has become the centrepiece of the Christmas table. Adorned with all the trimmings it can be quite a fetching bird, but it does have its drawbacks. Firstly, turkey simply isn’t quite as good as chicken; and, secondly it isn’t exactly appropriate for vegetarians. There are a number of solutions to the first problem, of course; ham, goose, duck and chicken are all adequate replacements. However, the second dilemma is a little trickier, and that’s where the humble nut roast comes in. Suitable for vegetarians and, without much difficulty, vegans this recipe for Hazelnut and Parsnip Nut Roast makes for a superb centrepiece free from the cost and potential problems associated with meat.

Though chestnuts are highly regarded when it comes to both stuffing and nut roasts, I find them a little bland and lacking in texture. Hazelnuts on the other hand offer a divine crunch and rich flavour, perfect for adding a little diversity to your roast. When adding your hazelnuts, make sure to only very roughly chop them, as reducing them to a smaller size would only serve to overpower their flavour and texture.

Hazelnut and Parsnip Nut Roast Recipe (1)

Parsnips and apples on the other hand provide the nut roast with both sweetness and body. As you can see, the centre of the nut roast is very “meaty”; not too wet or too crumbly. Roasting the parsnip and apple not only brings out a caramelised flavour, but reduces the amount of water they contain, so as to avoid the dreaded ‘soggy bottom’.

For those of you who are set on having meat this Christmas – we certainly are – this recipe for Hazelnut and Parsnip Nut Roast would still serve you well as a stuffing. Afterall, it’s always nice to have a vegetarian option, or to really make something of the stuffing. Perhaps it’ll even be more popular than your bird of choice.

Hazelnut and Parsnip Nut Roast

Serves 6-8

Ingredients:

• 150g brown breadcrumbs

• Large bunch of fresh parsley, finely chopped

• Large bunch of fresh mint, finely chopped

• 1 tbsp dried oregano

• 200g hazelnuts

• 2 parsnips, roughly chopped

• 2 apples, roughly chopped

• 250g chestnut mushrooms, finely chopped

• 2 onions, finely chopped

• 2 sticks of celery, finely chopped

• 2 cloves of garlic, mashed

• 50g butter

• 2 tbsp olive oil

• 1 egg, beaten

• 5 or 6 large spring green leaves

• Salt

• Pepper

Method:

1. Roast your parsnips and apples at 180C until golden brown. Meanwhile, begin to fry your onions, garlic, celery and mushrooms in half of the butter. Cook this until the mushrooms have released their water and it has evaporated. Add the remaining butter and set aside.

2. Tip the breadcrumbs and herbs into a large mixing bowl along with the onion mixture. Mash the roasted parsnips and apple and add that too. Quickly toast your hazelnuts in a pan, before roughly chopping them and adding them to the bowl. Pour in the olive oil and egg and season well. Bring the mixture together by hand and set aside.

3. Preheat the oven to 200C/180C(fan). Pour some boiling water into a pan or large bowl and immerse each spring green leaf individually for 20 seconds, or until soft. Line a 2 pound loaf tin with the spring greens, stalks at the bottom and leaving enough to fully cover the top of the roast.

4. Press the filling into the lined tin and fold over the excess leaves to cover the top. Seal with tinfoil and bake for 40 minutes. Then, remove the foil and bake for a further 10 minutes. Serve immediately, or set aside to have cold.

Hazelnut and Parsnip Nut Roast Recipe (2) Hazelnut and Parsnip Nut Roast Recipe (4)

Cost: Another benefit of using hazelnuts in place of chestnuts is that they tend to be much cheaper; the bag of nuts I used was in the region of £1.80/200g, which is very reasonable indeed. As a result, this entire Hazelnut and Parsnip Nut Roast should set you back no more than around £5!

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16 comments on “Hazelnut and Parsnip Nut Roast

  1. Amanda @ Once Upon a Recipe
    December 23, 2013 at 5:32 pm

    This looks really really good. I’ve never made a nut roast before, but will have to give it a try!

  2. Skye
    December 23, 2013 at 6:30 pm

    I spotted this on instagram and thought that it looked delicious. So glad that you posted the recipe!

  3. Celia @ Fig Jam and Lime Cordial
    December 23, 2013 at 9:30 pm

    Very classy vego dish, Nick! Merry Christmas and all the best for 2014! :)

  4. chef mimi
    December 24, 2013 at 3:56 pm

    Beautiful! And it looks delicious! Merry Christmas!

    • frugalfeeding
      January 2, 2014 at 4:33 pm

      Thank you, Merry belated Christmas to you too!

  5. Karista
    December 25, 2013 at 6:51 am

    Beautiful Nut Roast Frugal! I love the idea of serving this as a side or stuffing. Wishing you the Happiest of Christmases!

    • frugalfeeding
      January 2, 2014 at 4:32 pm

      Thank you, Karista! IT would make a jolly good stuffing!

  6. Fiona
    December 3, 2014 at 9:45 am

    Can you freeze this?

    • frugalfeeding
      December 4, 2014 at 1:59 pm

      If you cover it well I don’t see why not!

  7. Kate
    December 6, 2014 at 7:44 pm

    Hello Nick. I love your blog, use it so much. Just wondering if this dish can be frozen? Just making it now :) Thanks!

    • Admin
      December 6, 2014 at 11:04 pm

      Hello! Wrap it up tightly and it should be fine! Hope you enjoy it.

  8. Kate
    December 7, 2014 at 11:42 am

    Goodness. I didn’t see that others had already asked that question. Sorry! It’s in the freezer waiting for the party. Thanks again Nick!

    • frugalfeeding
      December 8, 2014 at 11:22 am

      That’s fine – I don’t expect you to read all the comments! I hope it turns out ok.

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