You may also like
Categories:
olive oil onion garlic cashew nuts fresh breadcrumbs egg parsnips fresh rosemary thyme vegemite water salt butter mushrooms butter
Viewed: 20 - Published at: 5 months agoIngredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 225 g cashew nuts
- 110 g fresh breadcrumbs
- 1 egg
- 3 medium parsnips, cooked and mashed in a little butter
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon vegemite
- 150 ml hot water or 150 ml stock
- salt & freshly ground black pepper
- 25 g butter
- 225 g mushrooms, chopped
- butter, for greasing tin
Method
- Pre-heat the oven at 180 Celsius.
- Heat the oil and fry the onion and garlic until soft.
- Grind the cashew nuts in a nut mill, blender or mincer until they are in small pieces. Don't go too far. You don't want them in a powder.
- Mix the cashew nuts with the breadcrumbs.
- Beat the egg and add to the dry ingredients.
- Mix in the mashed parsnips and herbs.
- Add the fried, be sure to scrape the pan so that all the juices go in as this will help keep the nut roast moist.
- Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well.
- Melt the butter in a frying pan and saute the chopped mushrooms until soft.
- Grease a 900g loaf tin with butter and put in half the nut mixture. Cover with a layer of mushrooms and add the rest of the nut mixture.
- Cover with foil and bake for one hour.
- When cooked, remove from the oven and let it stand for 10 minutes before turning it out.
- Serve hot or cold.
