Parsnip roast wreath with marsala gravy
Give a try to our parsnip wreath with marsala gravy as a veggie festive dish. Greatly savoury and nearly stuffing-like in texture, it will make an outstanding main or side for turkey.
- Prep: 30 mins
- Cook: 1 hr and 45 mins
- More effort
- Serves: 10 -12
Ingredients
For the gravy
Parsnip roast wreath with marsala gravy Method
Step: 1 Take a 2-litre bundt tin and brush with olive oil, getting into all the cracks. Put aside 50g of the walnuts, and blitz the rest in a food processor to fine crumbs. Meet with the flour, and use to coat the tin, tipping any surplus into a large bowl. Put the bowl aside. Organize the reserved nuts in the base of the tin. Skin the garlic, and blitz with parsnips and carrots in a food processor till finely chopped. Put aside.
Step: 2 Put a large, deep frying pan over medium-high heat, add 2 tbsp olive oil and butter, and fry the mushrooms for 10 mins till browned. Mix in the onions and fry for around 15 minutes until a little softened and caramelized. Tip in the blitzed veg mixture and stock, raise the heat to high and cook for 5 mins till each thing has softened and the liquid has evaporated. Now add thyme leaves, spices, and miso. Season to taste, then spoon the mixture onto a great plate, spread out, and let them cool a little. Once a bit cool to the touch, warm the oven to 200C/180C fan/gas 6.
Step: 3 For now, in a food processor blitz the sourdough to crumbs, later tip into the bowl with the extra flour and walnut mixture. To finely chop blitz the chestnuts, after that tip into the bowl with the breadcrumbs and season well.
Step: 4 Take a bowl, add the cooled veg mixture, and mix everything well. beat the eggs and lemon zest until equally combined. Put the mixture into the prepared tin and pack it down using the spoon’s back. Cover with foil and bake for about 30 mins, later uncover, turn high the temperature to 220C/200C fan/gas 7, and bake for the next 30 mins until dark brown. Gently let out the edges of the roast from the tin by using a cutlery or palette knife. Place a serving plate on top of the tin, and flip over to invert the roast on a plate. Let it cool with the tin on top for around 10-15 minutes before taking it out.
Step: 5 Meantime, make the gravy. Put a frying pan you used to cook the veg mixture and heat the oil and butter over medium-high heat. Fry the onions and bashed garlic with a great pinch of salt for about 15-20 minutes till the onions are caramelized and a little jammy. Tip in the flour, Mix to combine and cook for some minutes. gently whisk in the marsala and miso, and cook for some more minutes to reduce slightly before pouring in the stock. Cook for around 5-10 minutes more till the gravy has reduced and thickened. Season to taste and take out the bashed garlic cloves.(This can be kept frozen for about three months). Serve beside the parsnip roast.
