Parsnip and Brazil Nut Loaf

posted in: Eat, Resources | 0

nut-roastEmbracing the yuletide savoury goodness of the season is a fine way to enjoy the riches without the downfalls. This is a lovely recipe packed with immune-supporting antioxidants, fibre, sulphur compounds, spices and minerals. This delicious and hearty loaf features lots of sulphur allicin from the allium family in the form of leeks and garlic, with soluble fibre from the nuts and seeds – all supporting immune capacity through good gut health.

Prep time: 20 minutes
Cooking time: 1hr 15 minutes
(serves approx. 8)

  • 500g/1.1lb parsnip grated
  • 1-2 leeks (approx. 200g/7oz) washed, halved lengthways and sliced
  • 1-2 white onions (approx. 200g/7oz) diced
  • 2-4 cloves of garlic (according to taste) finely chopped
  • 200g/7oz nuts (I used ½ Brazil nuts and a mix of almonds, hazelnuts and walnuts for the other ½) roughly chopped
  • 50g/1.75oz seeds (sunflower, pumpkin, sesame and linseeds or any combination you like)
  • 50g/1.75oz dried cranberries
  • Zest of ½ an orange
  • 50ml liquid (orange juice/fizzy wine/stock)
  • 4-5 sprigs (15g) fresh sage
  • 2 sprigs (5-10g) fresh rosemary
  • 5 sprigs (5-10g) fresh thyme
  • 1 tsp fresh ground pepper
  • ½ tsp white pepper
  • 1 tsp sea salt
  • 2 eggs (you can omit these if you want to make the dish vegan and add an additional 100ml orange juice/fizzy wine/stock in its place. However, you may find the loaf is more crumbly without the egg, so you may want to use a vegan egg substitute)
  • 4tbsp olive oil
  1. Preheat oven to 190°c/375°F/gas mark 5.
  2. Add onions to a saucepan with 1-2 tbsp olive oil and sauté gently to soften for 5 minutes. Add the leeks, garlic, chopped herbs and seasoning and cook for a further few minutes until the leeks have softened then remove the pan from the heat.
  3. Add the grated parsnip, roughly chopped nuts, seeds, cranberries, orange zest and juice (or other liquid) and the eggs and mix well until all ingredients combined.
  4. Press the mixture into a lined loaf tin (the mix should fill two 8 inch loaf tins or one larger tray to about 2-3 inches thickness). Drizzle 2-3 tbsp of oil over the top of the loaf and then place in the oven to bake for 1hr and 15 minutes. Check occasionally, it may take a bit more or less time, give or take 10-15 minutes.
  5. Slice and serve. Recommended served with roast veg, buttered greens and gravy.


Leave a Reply

Your email address will not be published. Required fields are marked *