Recipe: Parsnip, Cranberry and Chestnut Loaf

Parsnip Cranberry And Chestnut Loaf LARGE 
Serves 4 – 45 minutes – Easy


  • Butter
  • 3 onions, finely chopped
  • Handful of sage, shredded
  • 200g cooked chestnuts
  • 100g walnuts
  • 100g breadcrumbs
  • 1/2tsp mace or nutmeg
  • 1tsp salt
  • Black pepper
  • 1 egg, beaten
  • 500g cranberries
  • 175g golden caster sugar
  • 500g parsnips
  • Honey to drizzle
  • Cranberry sauce to serve

How to make:

  • Melt a knob of butter in a pan, add the onions and cook until soft. Stir in the sage.
  • Pulse the chestnuts in a processor until fine, then add to the onions. Repeat
with the walnuts. Add 100g breadcrumbs, 1/2 tsp mace or nutmeg, the egg, salt and pepper, and mix together.
  • Put the cranberries and sugar into a pan and simmer for
10 minutes, or until sticky, and then cool.
  • Butter a 900g loaf tin, line with a long strip of baking parchment that covers the bottom and two ends, then butter this as well.

  • Bring a large pan of salted water to the boil. Halve the parsnips lengthways, add them to the boiling water and cook for 3 1/2 minutes. Drain well.
  • From the thinner ends, cut off lengths of parsnip that fit width ways across the bottom of the tin.
  • Keep going until you have enough to snugly line the base. Chop any leftover parsnip and mix into the nuts.
  • Heat the oven to 180C/fan 160C/gas 4.
  • Mix the parsnip with a knob of butter and 
a drizzle of honey, and then fit them into the tin.
  • Top with 1/3 of the nut mixture. Spread 1/3 of your cranberry mixture on top, leaving a gap around edges.
  • Top with the remaining nut mixture.
Cover with foil then bake for 1 hour.
 To serve, melt 2 tbsp butter and sizzle
6 sage leaves for 1 minute.
  • Splash water into the remaining cranberries until a sauce is formed.
  • Loosen the sides of the loaf with a knife, then turn out.
  • Drizzle with the sage butter and leaves and serve in slices with the cranberry sauce.


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