PARSNIP NUT ROAST (Abel & Cole)

With veggie roasts, you can add just about anything you've got lying around, like leftover cooked vegetables, potatoes, beans, cheese, stale bread or oatmeal - and it’ll taste great! Serve with gravy and steamed veggies.
Serves 4

1 tablespoon oil
2 onions, finely chopped
3 garlic cloves, minced
150 g raw cashew nuts, ground
150 g seasoned breadcrumbs
1 egg
3 medium parsnips, peeled, cooked and mashed
1 teaspoon dried thyme
150 ml vegetable stock
Salt and pepper to taste
1 handful grated cheddar

Preheat oven to 180°C, 350°F, gas 4.

1. Cook the onion and garlic in butter over a medium heat until the onion is soft.
2. Combine all the ingredients except the cheese in a large bowl, adding just enough stock to make it moist.
3. Spoon the mixture into a greased loaf tin, cover and bake for 45 minutes.
4. Uncover, sprinkle with cheese, and bake for another 15 minutes.

Jo: "Tasty! Reckon apples would go nicely with the parsnips. Very filling. Yum!"