Plant Nut Roast with Cavolo Nero & Apple and Cranberry Compote

Name: Plant Nut Roast with Cavolo Nero & Apple and Cranberry Compote
Yield: Serves 8
Ingredients: ½ small swede (rutabaga) [about 200 g/7 oz], peeled and cut into 3–4 cm (1⅛–1½ in) pieces; 2 parsnips (about 300 g/10½ oz), peeled and cut into 3–4 cm (1⅛–1½ in) pieces; 4 red apples (such as Braeburn or Royal Gala), unpeeled, cored and diced; 1 tablespoon toasted sesame seed oil; 100 g (3½ oz) fresh or frozen cranberries; 3 cm (1⅛ in) piece of fresh root ginger, grated; juice of 1 lemon; 100 ml (3½ fl oz/scant ½ cup) water; 2 garlic cloves, chopped; 1 small leek (about 160 g/5½ oz), washed and finely chopped; 1 tablespoon olive oil; 1 small sweet potato (about 150 g/5 oz), peeled and cut into 3–4 cm (1⅛–1½ in) pieces; 350 g (12 oz) mushrooms (such as chestnut or oyster), chopped; 1 small shallot, chopped; 50 g (2 oz) herb leaves (such as rosemary, thyme and sage), finely chopped; 120 g (4 oz/1¼ cups) ground almonds (almond meal); 200 g (7 oz) cavalo nero or kale, de-stemmed and roughly chopped; 120 g (4 oz/⅔ cup) cooked wholegrain rice (prepared according to the directions on packet); 4 tablespoons cold-milled flaxseed; 2 tablespoons tamari or soy sauce; 160 g (5½ oz) walnuts, chopped (plus an extra handful, toasted, to serve); 1 teaspoon Dijon mustard; salt and pepper, to taste; 1 tablespoon maple syrup; 200 g (7 oz) cavalo nero or kale, torn into small pieces and stalks discarded; pinch of salt

Preparation info

Serves
8

Difficulty
Medium

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

This dish is brilliant in the sense that it is a proper centrepiece and can be enjoyed by all. It is equally as yummy the day after you make it and can also be transformed into a hash or squeezed between slices of bread for a sandwich.

Ingredients

2 parsnips (about 300 g/10½ oz), peeled and cut into 3–4 cm (1⅛–1½ in) pieces
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Method

Cook the parsnips, swede and sweet potato in a large saucepan of boiling water for about 20 minutes or until tender. Drain well, then roughly mash.

Heat the oil in a large frying pan (skillet) and cook the leek, garlic and shallot for about 5 minutes until softened. Add the mushrooms, herbs and some salt and pepper, and fry for a further 5–10 minutes.