Parsnip, cranberry & chestnut loaf

Name: Parsnip, cranberry & chestnut loaf
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 4 Tbsps butter, plus a little extra for greasing; 3 onions, chopped; 15 grams pack sage, 6 leaves reserved, rest shredded; 200 grams pack cooked chestnut; 100 grams walnut; 100 grams breadcrumb; 1 teaspoons mace; 1 egg, beaten; 500 grams cranberry; 175 grams caster sugar; 550 grams parsnip, choose long, thin ones if you can, peeled then halved lengthways; 1 Tbsp honey

You can never have too many side dish recipes, so give Parsnip, cranberry & chestnut loaf a try. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 860 calories, 13g of protein, and 32g of fat. This recipe from BBC Good Food requires butter, caster sugar, walnut, and breadcrumb. From preparation to the plate, this recipe takes approximately 2 hours. Users who liked this recipe also liked Fennel & chestnut loaf with cranberry relish, Chestnut, Parsnip And Orange Soup, and Roast parsnip & chestnut salad.

Instructions

Melt 1 tbsp butter in a large non-stick pan, add the onions and gently cook for 10-15 mins until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the chestnuts in a food processor until chopped into small bits, then tip these into the bowl with the onions and repeat with the walnuts. Now add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper and mix everything together well.

Ingredients you will need

Breadcrumbs

Chestnuts

Walnuts

Butter

Onion

Pepper

Ground Mace

Sage

Salt

Egg

Equipment you will use

Food Processor

Mixing Bowl

Frying Pan

Tip the cranberries and sugar into a pan and simmer for about 8-10 mins over a high heat. The sugar will melt and cranberries will pop and become saucy keep bubbling until sticky. Set aside to cool. Grease a 900g loaf tin, line with a long strip of baking parchment that covers the bottom and two ends, then grease this as well.

Ingredients you will need

Cranberries

Sugar

Pop

Equipment you will use

Frying Pan

Bring a large pan of salted water to the boil. Throw in the parsnips and boil for 3 mins.

Ingredients you will need

Parsnip

Water

Equipment you will use

Frying Pan

Drain well. From the thinner ends, cut off lengths of parsnip that fit widthways across the bottom of your loaf tin. Keep going until you have enough to snugly line the base of the tin. Roughly chop all leftover parsnip and mix into the nut mixture.

Ingredients you will need

Parsnip

Base

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Mix the parsnip lengths with 1 more tbsp butter and the honey to coat, then fit them into the tin. Top with / of the nut mixture pack it down well and smooth the surface.

Ingredients you will need

Parsnip

Butter

Honey

Spread / of the cranberry sauce on top, leaving a small gap around the edges. Top with the remaining nut mixture and pack down as before. The loaf can be made up to 24 hrs ahead, then covered and chilled, before continuing. Cover with foil then bake for 1 hr.

Ingredients you will need

Spread

Equipment you will use

Oven

Aluminum Foil

To serve, melt the remaining 2 tbsp butter in a small pan and sizzle the reserved sage leaves for a minute. Splash water into the remaining cooked cranberries until saucy. Loosen around the sides of the loaf with a round-bladed knife if you need, then turn out.

Ingredients you will need

Cranberries

Sage

Butter

Water

Equipment you will use

Knife