A vegetarian alternative to your Christmas turkey or ham.
Ingredients
2 TBSP sage
8 OZ / 225 G onion
1 TBSP butter
8 OZ / 225 G cooked chestnuts
4 OZ / 120 G pistachio
2 OZ / 55 G breadcrumbs
2 OZ / 55 G Parmesan cheese
1 PINCH nutmeg
1 EA egg
8 OZ / 235 G cranberries
8 OZ / 235 ML orange juice
5 OZ / 150 G sugar
8 OZ / 225 G parsnips
1 TBSP honey
2 TBSP olive oil
20 OZ / 600 ML hot water
Directions
Wash and peel your parsnips then slice in half.
Chop the parsnips into two then add to the deep steaming tray.
Add the cranberries, orange juice and sugar to the mixing bowl.
Then attach the deep steaming tray, cook for 20 minutes / 250°F|120°C / speed 1 / stir.
Remove the deep steaming tray then empty the cranberry sauce to another bowl.
Allow to cool.
Wash the mixing bowl.
Put the chestnuts, pistachio and parmesan cheese into the mixing bowl. Blend for 8 seconds / speed 6. Empty the content to another bowl.
Peel and quarter the onion then add to the mixing bowl, chop for 8 seconds / speed 6.
Add the butter and sage to the mixing bowl, sauté for 5 minutes / 265°F|130°C.
Place the nut mix, breadcrumbs, egg and nutmeg along with some seasoning to the mixing bowl. Mix for 30 seconds / speed 3 / stir. Wash and clean the bowl.
Line a loaf tin or spring for pan, line with parchment paper. Spread a thin layer of cranberry sauce in the base.
Brush the parsnips with honey and oil then lay them on top of the sauce. Any leftover parsnip trimmings can be added to the nut roast mix.
Add the nut roast mixture on top and compress.
Place your loaf tin in the deep steamer tray. Add water to the mixing bowl then attached the steamer tray, steam for 35 minutes.
Remove from steaming tray and serve with the remaining
cranberry sauce. Enjoy your dish!
