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Savoury parsnip and pecan slice


Makes: 6-8 slices
timePrep time: 35 mins
timeTotal time:
Savoury parsnip and pecan slice
Recipe photograph by Toby Scott

Savoury parsnip and pecan slice


Makes: 6-8 slices
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
500Kcal
Fat
29gr
Saturates
4gr
Carbs
46gr
Sugars
11gr
Fibre
8gr
Protein
10gr
Salt
0.4gr

Áine Carlin

Áine Carlin

Former film actress Áine is a vegan food and fashion blogger. Her cookbooks Keep It Vegan and The New Vegan offer a plethora of straightforward and delicious recipes for all occasions. She has recently published a new book Cook Share Eat Vegan: Delicious plant-based recipes for Everyone.
See more of Áine Carlin’s recipes
Áine Carlin

Áine Carlin

Former film actress Áine is a vegan food and fashion blogger. Her cookbooks Keep It Vegan and The New Vegan offer a plethora of straightforward and delicious recipes for all occasions. She has recently published a new book Cook Share Eat Vegan: Delicious plant-based recipes for Everyone.
See more of Áine Carlin’s recipes

Ingredients

  • 1½ tbsp olive oil
  • 1 tsp olive oil, for the rosemary
  • 3 echalion shallots, finely chopped
  • 3 large celery sticks, finely chopped
  • 6 garlic cloves, crushed
  • 750g parsnips, peeled
  • 1 x 20g pack sage, leaves only, plus extra to serve
  • 225g stale bread (equivalent to 5-6 slices of bread)
  • 2 sprigs rosemary, leaves stripped, plus extra to serve
  • 3 tbsp dairy-free margarine, plus extra for greasing
  • 150g pecans, chopped

Step by step

Get ahead
Make up to step 6 the day before, then let it cool completely, cover and chill.
  1. Heat the oven to 200°C, fan 180°C, gas 6. Heat 1½ tablespoons of the oil in a large pan. Add the shallots and the celery. Cover and sweat for 5-7 minutes until they begin to soften. Season, add the garlic and cook slowly over a medium heat for 7-10 minutes.
  2. Coarsely grate the parsnips and add to the pan. Stir to combine, cover and allow the parsnip to soften for a few minutes: if it begins to stick, add a splash of water.
  3. Finely chop half the sage and add to the parsnip mix. Season, cover and cook for a further 5 minutes.
  4. Put the bread in a food processor with the rosemary and remaining sage. Season and pulse until it forms coarse breadcrumbs.
  5. Add the herby crumbs to the parsnip pan, stir, and cook over a medium heat for 1-2 minutes, then add the margarine. Once the mixture starts to thicken and become a little tacky, stir through the pecans, remove from the heat and leave to cool for a few minutes.
  6. Grease and line the base of a 900g (2lb) loaf tin and tumble in the parsnip mixture. Press down firmly with the back of a spoon. Cover with greased kitchen foil.
  7. Bake for 40 minutes before removing the foil and baking for a further 15 minutes.
  8. Remove from the oven and let it cool for at least 10 minutes before gently tipping it out of the tin and onto a serving plate.
  9. Heat 1 teaspoon olive oil in a pan. When hot, add a few sage leaves and rosemary needles and fry for a few seconds until crisp. Salt lightly then tip onto the loaf for decoration.
Chef quote
This savoury parsnip and pecan slice will surely win over even the most hardened carnivore. Best of all, leftovers are perfect for sandwiches – so make sure to hide a slice for Boxing Day.

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