PARSNIP, CRANBERRY & CHESTNUT LOAF RECIPE | BBC GOOD FOOD
From bbcgoodfood.com Cuisine BritishTotal Time 2 hrsCategory Main CoursePublished Nov 9, 2009
Melt 1 tbsp butter in a large non-stick pan, add the onions and gently cook for 10-15 mins until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl.
Tip the cranberries and sugar into a pan and simmer for about 8-10 mins over a high heat. The sugar will melt and cranberries will pop and become saucy – keep bubbling until sticky.
Bring a large pan of salted water to the boil. Throw in the parsnips and boil for 3½ mins. Drain well. From the thinner ends, cut off lengths of parsnip that fit widthways across the bottom of your loaf tin.
Heat oven to 180C/160C fan/gas 4. Mix the parsnip lengths with 1 more tbsp butter and the honey to coat, then fit them into the tin. Top with ¹/³ of the nut mixture – pack it down well and smooth the surface.
To serve, melt the remaining 2 tbsp butter in a small pan and sizzle the reserved sage leaves for a minute. Splash water into the remaining cooked cranberries until saucy.
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PARSNIP, CRANBERRY & CHESTNUT LOAF - BBC GOOD FOOD …
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PARSNIP, CRANBERRY & CHESTNUT LOAF RECIPE | EAT YOUR BOOKS
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PARSNIP, CRANBERRY & CHESTNUT LOAF | RECIPE | FOOD, BBC GOOD FOOD ...
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PARSNIP, CRANBERRY & CHESTNUT LOAF | RECIPE | FOOD, BBC GOOD FOOD ...
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