Maple-glazed parsnip, chestnut and feta loaf
- October 2015
- Serves 6-8
- Hands-on time 30 min, oven time 45 min
The nut roast of all nut roasts. This vegetarian recipe is packed with the different textures and flavours of nuts, herbs, tangy feta and sweet, sticky parsnips.
Check out our halloumi and pistachio nut roast too for another cheesy vegetarian showstopper.
- Vegetarian recipes
- 36g (15.6g saturated)
- 36.3g (12.6g sugars)
Most varieties of nuts will work well with this recipe, so use up what’s in your store cupboard.
Complete recipe to the end of step 6, cool completely, then keep covered in the fridge for up to 3 days. Reheat in a low oven to serve and complete recipe. Alternatively, wrap well in greaseproof paper and cling film, then freeze for up to 3 months. Defrost in the fridge overnight, then reheat in a low oven to serve and complete recipe.
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