Cashew and pistachio stuffing nut roast recipe | Sainsbury`s Magazine

Ingredients

• 3 medium parsnips, peeled and roughly chopped
• 2 tbsp olive oil
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 150g cashew nuts, plus extra to garnish
• 75g pistachios, roughly chopped, plus extra to garnish
• 40g dried cranberries, plus extra to garnish
• 125g fresh breadcrumbs - use gluten-free if required
• 125g fresh breadcrumbs
• 2 tsp chopped rosemary (or ½ tsp dried)
• 2 tsp chopped thyme or oregano (or ½ tsp dried), plus extra to garnish
• zest and juice of 1 unwaxed lemon
• 1 medium egg, beaten
• 125ml vegetable stock, made using ½ stock cube - use gluten-free if required