Plant Nut Roast with Cavolo Nero & Apple and Cranberry Compote

Preparation info
  • Serves


    • Difficulty


Appears in
Celebrate: Plant Based Recipes for Every Occasion

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.


  • 2 parsnips (about 300 g/10½ oz), peeled and cut into 3–4 cm (1⅛–1½ in) pieces
  • ½<


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.