Parsnip, mushroom & barley wreath - Good Food Middle East
The perfect vegetarian Christmas or Sunday lunch centrepiece – a low-calorie nut loaf packed with grains, root vegetables, mixed mushrooms, herbs and spice
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Ingredients
- 150g pearl barley
- 1 vegetable stock cube
- 330g parsnips, peeled and cut into chunks
- 2 tbsp ground linseeds (or flaxseed)
- 2 tbsp butter
- 2 tbsp olive oil, plus extra for greasing
- 1 onion, halved and sliced
- 3 garlic cloves, crushed
- 400g mixed mushrooms, cleaned and sliced
- 1 rosemary sprig, leaves stripped, plus extra to decorate if you like
- 3 sage leaves, shredded
- 100g blanched hazelnuts, toasted until golden
- 50g vegetarian Italian-style hard cheese, grated
- small pack flat-leaf parsley, finely chopped
- a good grating of nutmeg
- 3 tbsp pumpkin seeds
- handful parsnip crisps with sea salt & black pepper, or similar
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