For the first time ever I will be away for Christmas this year. Off to warmer climes, to soak up some sunshine and experience new cultures. So excited! 

As the traditional Christmas dinner will definitely not be on the menu for my family this year, I made a pre-Christmas Christmas dinner earlier this week to share with friends. Roasts are such yummy winter meals! A nut roast whether hosting at home or taking to someone else's house is a great addition to the Christmas spread. And to continue with my current food obsession - mushrooms, I've concocted this delicious Mushroom, parsnip and walnut roast which I hope you'll enjoy over the festive period! 

Making nut roasts can be fairly time consuming so if you're planning on having this dish on Christmas Day I would highly recommend you prepare it the day before and just heat up on the day. 

Mushroom, Parsnip and Walnut Nut Roast

400g mushrooms, roughly chopped (I used a mix of wild and shiitake mushrooms, but you can use any)

4 parsnips, grated

1 red onion, finely chopped

150g spinach, chopped

3 cloves garlic, minced

160g walnuts, crushed

2 eggs

pinch dry thyme

pinch sea salt 

pinch pepper

olive oil

sage leaves for decoration

Start by shaving off some strips from one of the parsnips using a julienne peeler. Rub with olive oil and place on a baking tray. Cook in the oven for 10 minutes to make parsnip crips for decorating later. 

Add some olive oil to a large frying pan, then add the mushrooms and cook until soft. Add the spinach and wilt down. Transfer the mushrooms and spinach to a large mixing bowl. 

Add another drizzle of olive oil to your pan, now add the grated parsnip, onion, garlic, thyme, salt and pepper and cook until soft. Add a little water to stop it sticking to the pan. Once cooked, transfer this to your mixing bowl with the mushrooms and spinach. 

Now add the walnuts and eggs to the mixture and combine well using your hands. 

Line a loaf tin with some parchment paper to stop your nut roast from sticking to the sides and transfer the mixture to the loaf tin. Decorate the top with sage leaves. 

Bake in a pre-heated oven on medium heat for 40-50min until firm to touch and browned on top. 

Decorate your Nut Roast with the parsnip crisps just before serving, then arrange sage, thyme and pretty mushrooms around a chopping board for a divine Christmas table centre piece! 

Wishing you a very Happy Christmas!!! 

Health and Happiness,

Daniela xx

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