December 20

Parsnip Cashew bake

This requires minimum effort and offers maximum appeal on every level – it looks great, tastes divine and is nutritiously warming and uplifting.  

Good for a quiet night in or for a stunning centre piece!


  • 1.5kg/3lbs parsnips – scrubbed and chopped into 1cm slices (rounds)
  • 2 onions - finely chopped
  • 2 cloves garlic – crushed
  • 2 tbsp dried thyme or 4 fresh
  • 2 tbsp dried sage
  • 2 tbsp chopped rosemary sprigs
  • 500g/1lb cashews (whole or halves – not chopped)
  • 2 tbsp tamari
  • 1 tspn black pepper
  • 90g/3oz rice flour
  • 60g/2oz fresh parsley – finely chopped


  • Steam parsnip slices until tender but not fallen (about 15 mins)
  • Sweat onions in a saucepan and when softened add garlic, thyme, sage and rosemary.
  • Remove from heat.
  • Finely chop half the cashews and add to the onion mixture.
  • Add flour and tamari and stir well to combine.
  • Grease a loose-bottom cake tin or oven dish (20-25cm/8-10in)
  • Spread a layer of the remaining cashews over the base, then a layer of parsnip slices.
  • Stand some of the larger parsnip slices around the edge of the tin too.
  • Spread a layer of the onion mixture on top and sprinkle with some of the fresh parsley.
  • Continue layering up the ingredients, finishing with a layer of parsnips.
  • Cover with foil and bake for 35-40 mins at 180C/350F/Gas 4
  • Remove from oven and leave to stand for 10mins then turn out onto a warmed plate.
  • Garnish with a few rosemary sprigs.
  • Slice with a sharp knife and enjoy the sweet and aromatic flavours.

 For extra drama – serve with a Red Pepper Sauce

 Red Pepper Sauce

  •  2 cloves garlic – crushed
  • 1 onion –  chopped
  • 3 red peppers – chopped
  • 3 tbsp olive oil
  • 2 tsp bouillon/veg stock
  • 2 tsp tomato puree (optional)
  • pinch paprika
  • 300ml/½ pint hot water


Sweat the vegetables in the olive oil and soften.  Add the remaining ingredients and stir well

Pour in the water whilst stirring gently and simmer for about 30 mins until peppers are soft.

Whiz with a blender until smooth.


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