Tuesday, 13 December 2016

Parsnip loaf, rosemary and mushrooms

Parsnip loaf, rosemary and mushrooms

Let the loaf rest for 10 minutes or so before slicing, using a palette knife to ease it from the baking parchment. Here are the complete recipe for Parsnip loaf, rosemary and mushrooms.


- Serves 6

-parsnips 500g

-carrots 250g

-apple 1

-butter 75g

-onions 2, medium

-garlic 2 large cloves

-parsley 2 heaped tbsp, chopped

-rosemary needles 2 tbsp

-thyme leaves 1 tbsp

-hemp seeds 1 tbsp

-pumpkin seeds 1 tbsp

-sunflower seeds 1 tbsp

-poppy seeds 1 tbsp

-eggs 2

-butter for greasing the loaf tin

-thyme sprigs 8


- You will also need a loaf tin measuring about 22cm x 12cm x 8cm, lined with baking parchment.

- Peel the parsnips, then cut lengthways into quarters. Grate them finely using the coarse blade of a food processor, slightly thinner than matchsticks, then do the same with the carrot. Grate the apple, without peeling it, and add to the bowl.

- Warm half the butter in a shallow pan, then add the grated root vegetables and apple and let them cook, for 3 or 4 minutes, until they are bright and approaching softness. Tip them into a large mixing bowl. Set the oven at 180C/gas mark 4. Peel, halve and finely slice the onions. Melt the remaining butter in the shallow pan then cook the onion until it is soft and pale gold. Peel the garlic, crush finely then add to the onion and continue cooking. Tip the onion and garlic into the bowl with the carrots and parsnips. Add the chopped parsley to the mixture then finely chop the rosemary needles and thyme and add them, too. Add the hemp, pumpkin, sunflower and poppy seeds and a generous grinding of salt and pepper. Break the eggs into a bowl, beat them lightly to combine yolks and whites, then fold into the mixture. Combine the ingredients making sure the seeds, eggs and herbs are evenly distributed.

- Line the loaf tin with baking parchment then butter it generously. Scatter a few thyme sprigs over the bottom of the tin. Transfer the mixture into the loaf tin, pressing it firmly into place. Smooth the surface level and cover with buttered parchment. Place the loaf tin on a baking sheet and bake in the preheated oven for about 45 minutes, until lightly firm to the touch.

- Remove from the oven and leave to settle for 10 minutes then turn out of the tin and carefully peel away the paper. Cut into slices and serve with the sauce (below) or Cumberland or cranberry sauce.



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