Parsnip roast wreath with marsala gravy recipe | Good Food

Ingredients

• 2tbsp olive oil plus extra for the tin
• 250g walnuts
• 2tbsp plain flour
• 4 garlic cloves
• 750g parsnips peeled and roughly chopped
• 200g carrots roughly chopped
• 30g unsalted butter
• 300g chestnut mushrooms roughly chopped
• 2 large onions finely chopped
• 250ml vegetable stock made with 1 stock cube
• small bunch of thyme leaves picked, stems discarded
• ½tsp ground nutmeg
• 1tsp ground mace
• 1tsp white miso
• 200g stale sourdough torn into chunks
• 200g cooked chestnuts
• 3 eggs beaten
• 1 lemon zested
• 1tbsp olive oil
• 50g unsalted butter
• 2 onions thinly sliced
• 2 garlic cloves bashed
• 25g plain flour
• 200ml marsala
• 500ml vegetable stock