How to make jewelled nut roast with wild mushroom brandy cream

Nut roasts seem to have gained an unfortunate and often unwarranted reputation that precedes them. Emily Clark puts an end to all that by transforming the humble dish into an entirely worthy centrepiece of the table

Let it not only be the tree that glistens at this time of year (Photography by Emily Clark)

It’s time to stop bulking out nut roasts with rice and lentils. This recipe uses parsnip and sweet potato mash to bind what is, essentially, a glorified sage and onion stuffing.

The nut roast is crowned with apricot and cranberry “jewels”, and served in a round pudding shape – just use any ovenproof bowl that isn’t metal.

But what really makes this one special is the rich brandy, tarragon and wild mushroom sauce, which would work equally well with coconut, oat or soy cream.

(Emily Clark)

Jewelled nut roast with wild mushroom brandy cream

Serves 4-6

Prep: 40 minutes
Cook: 40 minutes

For the nut roast

1 small sweet potato, peeled and chopped into 1-inch pieces
1 big parsnip, peeled and chopped into 1-inch pieces
1 onion, diced
3 tbsp olive oil 
1 tbsp dried chopped sage
4 big slices of bread, preferably stale 
200g pre-cooked chestnuts, peeled
100g hazelnuts  
60g dried apricots, quartered
30g cranberries

For the sauce

30g dried wild mushrooms – porcini or shiitake would work too
3tbsp olive oil
1 onion, diced
3 garlic cloves, finely chopped
1tsp dried tarragon
4tbsp brandy 
250ml coconut, oat or soy cream (not creamed coconut, which is hard)

Preheat the oven to 200C or 180C for fan. Boil the sweet potato and parsnip in a large saucepan for about 15 minutes or until a sharp knife slides out easily. Drain, mash, season with salt and pepper and leave to the side.

Chop an onion finely and sauté in a saucepan with one tablespoon of the olive oil. Keep the heat low and cook until the onion is translucent. Stir in the sage and turn off the heat.

Tear the bread into pieces and whizz into breadcrumbs with a hand blender. Using a tall-sided jug or container will help stop the crumbs flying everywhere. Mix into the onions. Stir the chestnuts and hazelnuts into the sweet potato and parsnip mash, then stir in the onion breadcrumb mixture. Add salt and pepper to taste.

Liberally grease a ceramic or ovenproof bowl, the size of a large cereal bowl, with the rest of the olive oil. Place the apricots and cranberries into a layer at the bottom of the bowl, then add the mash, onion and nut mixture, being careful not to knock the fruit out of place. Use the back of a spoon to compress the mixture, pushing it right to the edges of the bowl. Bake in the oven for 20 minutes uncovered then 20 minutes with foil on top to stop it burning.

Meanwhile, make the sauce. Soak the mushrooms in a bowl of boiling water for 20 minutes then strain through a tea towel into another bowl. Give the mushrooms a rinse in a sieve to remove any grit. Use the strained water as a stock for another time (or water your plants with it).

Add the olive oil to a small saucepan over a low heat. Add the onion and garlic and cook and sauté until translucent, without allowing the onions to brown. Stir in the tarragon and cook for two minutes more. Add the brandy and cook for two minutes. Now add the mushrooms and cream and simmer until the cream has thickened slightly – don’t let it boil. Season with plenty of salt and pepper.

When the nut roast is out of the oven, allow it to cool for five to 10 minutes. Slide a knife around the edge of the bowl then flip on to a serving dish. Rearrange any misplaced fruit, then pour over the warm cream sauce just as it is ready to be eaten.

Follow Emily @mygreenfeasts