Description
A festive and savory Christmas nut roast packed with earthy mushrooms, fragrant herbs, and mixed nuts, served with a rich mushroom gravy and homemade tangy cranberry sauce. This comforting holiday centerpiece is perfect for vegetarian celebrations, delivering hearty textures and robust flavors that satisfy all palates.
Ingredients
Scale
Nut Roast
- 300g/10½oz spinach or chard leaves
- 50g/1¾oz dried cranberries
- 50ml/2fl oz oloroso sherry
- 1 tbsp olive oil
- 15g/½oz butter
- 1 onion, finely chopped
- 200g/7oz chestnut mushrooms, roughly chopped
- 1 large parsnip, coarsely grated (around 250g/9oz)
- 2 garlic cloves
- 1 tsp dried sage
- 1 lemon, zest only
- 1 thyme sprig
- 150g/5½oz cooked freekah or spelt grains
- 100g/3½oz mixed nuts, roughly chopped
- 100g/3½oz cooked chestnuts, roughly chopped
- 25g/1oz fresh breadcrumbs
- 3 free-range eggs
- 25g/1oz butter
Mushroom Gravy
- 1 tbsp olive oil
- 15g/½oz butter
- 1 shallot, finely chopped
- 1 garlic clove
- Few thyme sprigs, leaves picked
- 250g/9oz chestnut mushrooms
- 100ml/3½fl oz oloroso sherry
- 250ml/9fl oz vegetable stock
- 50ml/2fl oz single cream
Cranberry Sauce
- 250ml/9fl oz cranberries (fresh or frozen)
- 100g/3½oz caster sugar
- 1 large orange, juice and zest
Instructions
- Prepare the greens and dried fruit: Wilt the spinach or chard leaves in a large pan over medium heat until fully softened. Drain any excess liquid and set aside. Meanwhile, soak the dried cranberries in 50ml oloroso sherry to plump them up and enhance their flavor.
- Sauté the onion and mushrooms: Heat 1 tablespoon olive oil and 15g butter in a large frying pan over medium heat. Add the finely chopped onion and cook until translucent. Add 200g roughly chopped chestnut mushrooms and sauté until soft and browned. Stir in crushed garlic cloves, dried sage, lemon zest, and fresh thyme sprig, cooking briefly until aromatic.
- Combine the main mixture: In a large bowl, mix the sautéed mushroom and onion mixture with the coarsely grated parsnip, wilted spinach or chard, soaked cranberries (reserve the sherry), cooked freekah or spelt grains, roughly chopped mixed nuts, cooked chestnuts, fresh breadcrumbs, and beaten eggs. Melt 25g butter and incorporate it into the mixture, then season well with salt and pepper.
- Shape and bake the nut roast: Preheat the oven to 180°C (350°F). Lightly grease a loaf tin and press the mixture firmly into the tin to form a compact loaf. Bake for approximately 45-50 minutes or until firm and golden on top. Allow to cool slightly before removing from the tin.
- Make the mushroom gravy: In a saucepan, heat 1 tablespoon olive oil with 15g butter over medium heat. Add the finely chopped shallot and garlic and sauté until softened. Add the sliced chestnut mushrooms and cook until browned. Pour in 100ml oloroso sherry and deglaze the pan, letting it reduce slightly. Add 250ml vegetable stock and thyme leaves, simmer for 10 minutes to develop flavor. Stir in 50ml single cream and adjust seasoning, keeping the gravy warm.
- Prepare the cranberry sauce: In a small saucepan, combine the cranberries, caster sugar, orange juice, and zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes. Remove from heat and cool slightly.
- Serve: Slice the nut roast and serve warm, drizzled with mushroom gravy and accompanied by a spoonful of tangy cranberry sauce for a festive, hearty meal.
Notes
- Freekah and spelt grains provide a nutty texture, but you can substitute with cooked quinoa or brown rice if preferred.
- Soaking dried cranberries in sherry enhances their sweetness and moisture; alternatively, use orange juice for a non-alcoholic option.
- The nut roast can be prepared a day ahead and reheated gently in the oven before serving.
- Use a non-stick loaf tin or line it with parchment paper to ensure easy removal.
- For a vegan version, replace eggs and butter with flax eggs and plant-based margarine or oils, and use a suitable cream alternative in the gravy.
Keywords: nut roast, christmas recipe, vegetarian main, mushroom gravy, cranberry sauce, festive meal, holiday recipe, chestnut mushrooms, mixed nuts, parsnip, sherry, herb roast