Kate’s Holiday Nut Roast

I fell in love with the earthy, wholesome flavors of nut roasts years ago when I lived in London. Cranks Vegetarian Restaurant, in fashionable Covent Garden, served a perfectly humble version that became my yardstick against which all subsequent recipes have been measured. Nut roasts can be made with any variety of nuts, vegetables, herbs, and spices— making the possibilities endless. This is my favorite, simple-yet-satisfying combination created from years of practice. It makes a festive centerpiece for any holiday meal and even omnivores have been known to go back for seconds.

Serves 4-6 (easily doubled; if doubled, bake in 2 loaf pans or one larger cake pan or casserole dish)

1 lb parsnips (peeled, diced, boiled, drained, and mashed)

1 onion, diced

1 clove garlic, minced

2 carrots, finely grated

2 Tablespoons fresh parsley, minced

1 cup fresh whole-wheat breadcrumbs (about 2 slices of bread)

2 ¾ cups raw, unsalted nuts (any combination of walnuts, almonds, cashews, hazelnuts, pecans, chestnuts)

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon each dried thyme and dried rosemary

¼ teaspoon each ground nutmeg and ground allspice

1.)  Oil a 2-lb loaf pan and/or line with parchment paper. Preheat oven to 350 degrees F.

2.)  In a medium sauté pan, cook the onion and garlic in a little water until softened, about 5-8 minutes.

3.)  While the onion and garlic are cooking, toast the nuts on a baking sheet in the oven for 5-8 minutes.

4.)  In a food processor, process the bread into crumbs and set aside. Next, process the nuts until they look like large breadcrumbs, being careful not to process too long or it will turn into nut butter.

5.)  In a large bowl, mix together the mashed parsnips, onion, garlic, grated carrots, parsley, breadcrumbs, chopped nuts and seasonings. Stir thoroughly to combine evenly.

6.)  Spoon mixture into prepared load pan and press down evenly. Bake 30-35 minutes until edges are golden brown.

7.)  Remove from oven and let stand for 5 minutes before removing from loaf pan and placing on a serving plate. Decorate with fresh herbs, edible flowers or cranberries, if desired.

NOTES:

·      If making without a food processor, chop the nuts finely with a knife on a cutting board and grate the bread with a box grater.

·      May be prepared in advance, frozen, and then baked from frozen for 40-45 minutes.

·      Leftovers are delicious made into a sandwich with lettuce, vegan mayonnaise and cranberry sauce.

·      Serve with my quick, whole-berry cranberry sauce. Click on the next recipe to find it.