Festive Parsnip, Lentil and Mushroom Nut Roast
with Gravy, Roast Potatoes, Carrots and Tenderstem®
- Nuts
- Pecan Nuts
- Milk
- Almonds
- Wheat
- Cereals containing gluten
- Sulphites
- Pistachio nuts
- Almonds
- Cashew nuts
- Sesame
- Nuts
- Peanut
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
- May contain traces of allergens
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- Pecan Nuts
Ingredients
700 grams
Potatoes
1 unit(s)
Parsnip
40 grams
Pecan Nut Halves
(Contains: Nuts, Pecan Nuts May contain traces of: Pistachio nuts, Almonds, Cashew nuts, Sesame, Nuts, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts)
80 grams
Mature Cheddar Cheese
(Contains: Milk)
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
3 unit(s)
Carrot
120 grams
Sliced Mushrooms
25 grams
Toasted Flaked Almonds
(Contains: Nuts, Almonds May contain traces of: Pistachio nuts, Almonds, Cashew nuts, Sesame, Nuts, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts, Pecan Nuts)
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
200 grams
Tenderstem® Broccoli
56 grams
Red Wine Stock Paste
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Plain Flour for the Potatoes
30 grams
Butter
2 tbsp
Plain Flour for the Gravy
400 milliliter(s)
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour enough oil into a deep baking tray to cover the bottom and pop into the oven. Bring a large saucepan of water with 0.5 tsp salt to the boil.
Peel and chop the potatoes into 4cm chunks. Boil the potatoes for 7-8 mins or until the edges are soft.
Meanwhile, peel and coarsely grate the parsnip. Roughly chop the pecans. Grate the cheese. Drain and rinse the lentils in a sieve.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop them onto a large baking tray and drizzle with oil. Season with salt and pepper and set aside.
When ready, drain the potatoes in a colander and sprinkle on the flour for the potatoes (see pantry for amount). Shake to fluff them up, then carefully add them to the hot baking tray, gently turning in the oil.
Season the potatoes with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a medium saucepan on high heat. Once hot, add the sliced mushrooms and season with salt and pepper. Fry, stirring occasionally, until browned, 5-6 mins.
Once browned, lower the heat slightly. Add the grated parsnip and a knob of butter (if you have any). Fry until the parsnip has softened, 2-3 mins, then remove from the heat.
Stir in the lentils, pecans, almonds, breadcrumbs and cheese. Season with salt and pepper, then transfer to a deep ovenproof dish. Press down with the back of a spoon so it's level, then set aside.
When the potatoes have 25 mins left, add the carrot tray to the bottom shelf of your oven and roast for 10 mins.
After 10 mins, add the broccoli to the same tray. Drizzle with oil and season with salt and pepper, then roast until tender, 15-20 mins.
At the same time, put the nut roast on the middle shelf to roast for 15-20 mins.
Meanwhile, pop the (now empty) potato pan on medium-high heat.
Melt in the butter, then stir in the flour for the gravy (see pantry for both amounts). Continue to stir until combined, you've made a roux! Cook, stirring, until the roux is a medium brown colour, 3-4 mins.
Gradually stir in the water for the gravy (see pantry for amount), stir in the red wine stock paste, then bring to the boil, stirring out any lumps that form.
Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 12-15 mins.
When everything's ready, share the nut roast between your plates and serve with the potatoes, carrots and Tenderstem® alongside.
Pour over the gravy to finish.
Enjoy!
