Festive Parsnip, Lentil and Mushroom Nut Roast
with Gravy, Roast Potatoes, Chantenay Carrots and Tenderstem®
This Festive Parsnip, Lentil and Mushroom Nut Roast is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
700
Potatoes
1
Parsnip
40
Pecan Nut Halves
(Contains Nuts May contain Sesame, Nuts, Peanut)
90
Mature Cheddar Cheese
(Contains Milk)
1
Lentils
225
Chantenay Carrots
120
Sliced Mushrooms
25
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
200
Tenderstem Broccoli
56
Red Wine Stock Paste
(Contains Sulphites)
Not included in your delivery
1
Plain Flour for the Potatoes
30
Butter
2
Plain Flour for the Gravy
400
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 1/2 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 and halve the carrots lengthways (no need to peel), then 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!
