Ready to Serve Vickys Roasted Parsnip Nut Loaf GF DF EF SF NF Vegan Christmas Delicious

Without fail recipe ultimate Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas easy, fast, practical.

17 ingredients, 11 steps, cooking Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas

How are you every body, at this time you get present recipe Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas with 17 ingredients and 11 steps. Next this is how to cook, please read carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 17 ingredients and 11 stages of easy cooking Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas.

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Ingredients all Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas

1. Prepare : parsnips, peeled and halved.
2. You need : sweet potato, peeled and thickly chopped.
3. Prepare : potato, peeled and quartered.
4. It’s : swede, peeled and diced.
5. Prepare : spinach.
6. You need : onion, peeled and finely chopped.
7. You need : garlic, peeled and finely chopped.
8. Prepare : carrot, peeled and grated.
9. You need : roasted unsalted peanuts, chopped.
10. Prepare : roasted hazelnuts, chopped.
11. It’s : blanched almonds, chopped.
12. It’s : parsley, finely chopped.
13. It’s : lemon juice.
14. You need : gluten-free breadcrumbs or porridge oats.
15. Prepare : Maple syrup / Agave / Honey.
16. Prepare : salt & pepper.
17. It’s : vegetable oil.

If all basic ingredients Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

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Process Cooking Vickys Roasted Parsnip Nut Loaf, GF DF EF SF NF Vegan Christmas

1. Pre-heat the oven to gas 6 / 200C / 400°F and lightly oil a baking tray. Put the parsnips in a pan of boiling salted water for 5 minutes then drain. Lay them on the greased baking tray and give them a drizzle of oil and honey or agave and bake for 20 minutes until just softening. Leave the oven on when done for baking the finished loaf brqq
2. Meanwhile, bring the swede, sweet potato and potato to boil in salted water, then simmer until slightly softened and drain brqq
3. Also fry off the onion and garlic in some oil until the onion is translucent, then add to the pan with the swede and potato brqq
4. Cook off the spinach in some salted water for 5 minutes until wilted then drain and add to the swede pan brqq
5. When the parsnips are done, add them to the swede pan with the spinach, parsley, lemon juice, nuts and grated carrot, salt & pepper to taste brqq
6. (If you need to roast the peanuts and hazelnuts yourself do so before roasting the parsnip etc at gas 4 / 180C / 350°F until they turn a shade darker and the skins split. The skins will be easily rubbed off) brqq
7. Mash everything together well. You should be able to form a moist ball in your hand with the mixture. If it's too wet, add some breadcrumbs or porridge oats to the mixture. Season to taste, you may wish to add more honey/agave brqq
8. Lightly oil an ovenproof dish or line with foil. Spoon the mixture in, pat down and cover with some more oiled foil and bake for 30 minutes then remove foil and continue baking for a further 15-20 minutes until the top starts to turn golden brown brqq
9. Let stand 10 minutes before slicing and serve hot with a nice salad, green veg or with some boiled potatoes and vegetable gravy brqq
10. You can also bake in a loaf tin or it's nice to put into individual ramekins or madeline moulds. Adjust the cooking time to 45 minutes covered and 15 uncovered if you use a loaf tin and reduce to 35 minutes total time if using individual mini loaf moulds brqq
11. This is a bit 'all about the timing' but it's worth it. It's a great alternative to meatloaf brqq
12. Finish and Enjoy.

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