This allergy-friendly recipe from The Intolerant Gourmet is a brilliant vegetarian Christmas option, which can of course be enjoyed all year round
Preheat the oven to 180ºC/gas mark 4 and lightly grease and line the loaf tin. Place the parsnips in a roasting tin with half the olive oil and the honey. Mix until well coated, season and cover the tin tightly in foil. Bake in the oven for 35 minutes until the parsnips are tender to a knife point but not crisp. Once cooked, remove from the oven and set aside.
While the parsnips are cooking, add the remaining olive oil to a frying pan and gently sauté the onion until very soft - this will take around 15 minutes.
Turn up the heat of the oven to 200°C/fan 180°C/gas mark 4. Now take half the parsnips and mash them with a fork until they make a rough purée. Add the softened onion, roast parsnips, cooked rice, mace, thyme and the mashed parsnips to the walnuts, cranberries and chestnuts. Season well then, using your hands, spend a good few minutes smooshing the ingredients together until they bind into one large ball of mixture – you can be fairly rough with it at this stage. Place the mixture into your loaf tin and pack down so it fills every corner. Smooth over the top and then cover with foil. Bake in the oven for 45 minutes then allow to cool slightly in the tin before turning it out onto a serving dish or board.
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