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Essential Unsalted Butter250g
250gItem price
£1.75Price per unit
£7/kgIf you're looking for a vegetarian take on a festive classic, then look no further. This nut roast is packed with nutty flavours and a variety of textures. Everyone will want a slice!
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 170°C, gas mark 3. Use a generous amount of butter to grease a 2.1 litre Bundt or savarin tin (22-24cm across and about 10.5cm deep).
Warm the remaining butter in a large saucepan over a low heat. Add the onions, carrots and garlic and cook gently for 5 minutes. Add the mushrooms and cook, stirring frequently, for a further 5-10 minutes until soft.
Remove from the heat, leave to cool for a couple of minutes, then stir in all remaining ingredients.
Spoon into the prepared tin, level the surface and cook for 1 hour 15 minutes or until browned and firm, covering it with foil towards the end of cooking if it becomes too dark. Leave to rest in the tin for 10 minutes then turn out. Garnish with redcurrants and basil if you wish. Serve with all the usual Christmas trimmings or roast accompaniments. Enjoy any leftovers with a salad.
Typical values per serving when made using specific products in recipe
Energy | 2,341kJ/ 563kcals |
---|---|
Fat | 41.3g |
Saturated Fat | 13g |
Carbohydrates | 24.6g |
Sugars | 6g |
Fibre | 5.2g |
Protein | 23.2g |
Salt | 1.6g |
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