Easy to make and delicious topped with gravy, this nut roast is a classic main course for a veggie this Christmas.
Pistachio & Cranberry Nut Roast With All The Trimmings
Serves: 2 (double ingredients for 4 people) – Buy all ingredients for the recipe at Waitrose.com
Ingredients:
· 100g Brussels sprouts
· 160g Chantenay carrots
· 30g dried cranberries
· 1 tbsp Henderson’s Relish
· 100g parsnips
· 400g potatoes
· 30ml soy sauce
· 1 brown onion
· 1 can of lentils
· 80g mature cheddar
· 1 tsp dried sage
· 60g panko breadcrumbs
· 2 bags of pistachio
· 150g Portobello mushrooms
. Butter
. Flour
. Salt & Pepper
. Sugar
. Vegetable Oil
Method:
1. Preheat the oven to 200*C. Peel and finely chop the brown onions, then finely chop the Portobello mushrooms. Heat a large wide-based pan (preferably non-stick) over a medium-low heat with a large knob of butter and a generous pinch of salt, and once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened, then add the Portobello mushrooms and cook for a further 5-7 min.
2. Meanwhile, boil a kettle. Peel and chop the potatoes in half. Add the potatoes to a pot of boiled water with a large pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until fork-tender. Once the potatoes are done, drain and leave them to steam dry, reserving the pot for later.
3. Meanwhile, chop the cranberries and pistachios roughly. Grate the cheddar cheese. Drain the lentils. Add the grated cheese, drained lentils, cranberries, pistachios, panko breadcrumbs, dried sage and half the soy sauce to the onion and mushroom pan and mash until chunky. Give everything a good mix up – this is your nut roast mixture.
4. Line a loaf tin (23 x 13 x 7cm) with non-stick baking paper and grease with vegetable oil. Add the mixture to the prepared tin, pressing down into the corners and smoothing out the top with a spatula. Roast for 45-50 min in the oven. Tip: if you don’t have a loaf tin, shape into a log instead.
5. Meanwhile, add the cooked potatoes to a baking tray with a large drizzle of vegetable oil and season generously with salt. Put the tray in the oven for 30-35 min or until crispy, turning halfway through.
6. Meanwhile, peel and quarter the parsnips. Add the Chantenay carrots and parsnips to a baking tray with a drizzle of vegetable oil and a pinch of salt. Put the tray in the oven for an initial 15 min or until the carrots and parsnips are starting to soften. After 15 min, add the Brussels sprouts to the tray and return it to the oven for 10 min or until everything has softened – these are your winter roast vegetables.
7. Meanwhile, re-boil a kettle. Return the pan to a medium heat with a very large knob of butter over a medium hear with 1 tsp flour and cook for 1-2 min, stirring frequently, until you’re left with a sandy paste. Gradually stir in 200ml boiled water, the remaining soy sauce and Henderson’s Relish and cook for 4 min or until the gravy has thickened. Season with a pinch of sugar and a very generous grind of black pepper.
8. Gently turn the Pistachio & Cranberry Nut Roast out onto a chopping board, let cool slightly and slice thickly. Serve the Nut Roast over the gravy with the roast potatoes and winter roast vegetables to the side. Enjoy!
Thanks to Gousto for supplying this recipe.
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