Lentil and Parsnip Wreath

Servings: Serves: 6-8

Nutritional Information:

Per 100g

Calories 98 Fat 3.1g Saturates 0.6g Carbohydrates 1.1g Sugars 3.4g Protein 4.3g Salt 0.18g


Ingredients

Method

1

Preheat oven to 180°C (Gas Mark 4, 350°F) and grease the tin with the butter.

2

Melt the butter for the wreath over a medium heat in a large frying pan and add the leeks, shallots and garlic along with a pinch of salt. Leave to sauté gently, stirring occasionally, until soft but not coloured.

3

Fill a saucepan with water and bring to a boil. Add the parsnips and a pinch of salt and leave to simmer for 10 minutes or until soft.

4

In a small bowl, mix the ground chia seeds with approx 9 tablespoons of cold water. Mix well and set aside to thicken.

5

When the parsnips are ready, drain well and leave to steam in the colander for a few minutes to get rid of any excess water. Return them to the saucepan and roughly mash with some salt and pepper.

6

Add the cooked leek mixture, the mustard, the chia mix and the drained lentils to the pan and mash again until everything is combined. Fold in the pumpkin seeds and taste the mixture to check the seasoning.

7

Spoon this into your prepared tin, taking care to pack down really well to avoid any air pockets and to make it easier to remove from the tin after baking. Transfer to the oven and bake for 40 minutes, or until lightly golden and firm.

8

Leave to cool for 5 minutes in the tin before turning out onto a plate to serve. Decorate with toppings of your choice.

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