I am still steadfastly working through my meal plan and using up all the leftovers from Christmas, as well as some of the bits and pieces I found at the back of the cupboard.  With this in mind, tonight we have a chestnut, parsnip and mushroom roast, with roast potatoes, carrots and sprouts.

I adapted it from Sarah Brown’s Layered Cashew and Mushroom Roast in her book Vegetarian Kitchen. It is an old book, but very much worth getting hold of if  you every come across a copy. You can often pick a copy up second hand on Amazon.

Chestnut, Parsnip and Mushroom Roast

This is a bit time consuming, but worth the effort. It made a very moist roast, so if you prefer it crunchier add another 50-100g of chestnuts.

Chestnut, parsnip and mushroom roast

Ingredients

Tbsp oil
1 onion
2 cloves garlic
250g shelled chestnuts
110g breadcrumbs (whizz the ends of the bread up)
1 egg
3 medium parsnips, boiled and mashed
1 tsp fresh rosemary (or half tsp dried)
Handful of fresh parsley, chopped up
(you could just use a tsp of dried mixed herbs if you don’t have this)
1 tsp yeast extract, dissolved in 150ml hot water

For the mushroom filling:
225 g mushrooms, chopped and fried in a little butter

Method

Fry the onion and garlic for 5 minutes in the oil. Whizz up the breadcrumbs then the nuts in a food processor, and place in a large bowl. Add the egg, the mashed parsnips and the herbs, then the onion and yeast extract. Season to taste.

Grease a 2lb loaf tin and place half of the nut mixture into it, pressing down firmly, then add the mushrooms, drained so that you don’t make the mixture soggy. Add the rest of the nut mixture, press firmly again, then cover with foil.

Cook for one hour at 180 degrees, taking the foil off for the last 15 minutes to brown the top of your roast.

Serve this chestnut, parsnip and mushroom roast with gravy and vegetables. Yummy! For more frugal recipe ideas, see here.

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