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1
Pre-heat the oven to gas 6 / 200C / 400F and lightly oil a baking tray.
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2
Put the parsnips in a pan of boiling salted water for 5 minutes then drain.
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3
Lay them on the greased baking tray and give them a drizzle of oil and honey or agave and bake for 20 minutes until just softening.
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4
Leave the oven on when done for baking the finished loaf
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5
Meanwhile, bring the swede, sweet potato and potato to boil in salted water, then simmer until slightly softened and drain
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6
Also fry off the onion and garlic in some oil until the onion is translucent, then add to the pan with the swede and potato
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7
Cook off the spinach in some salted water for 5 minutes until wilted then drain and add to the swede pan
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8
When the parsnips are done, add them to the swede pan with the spinach, parsley, lemon juice, nuts and grated carrot, salt & pepper to taste
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9
(If you need to roast the peanuts and hazelnuts yourself do so before roasting the parsnip etc at gas 4 / 180C / 350F until they turn a shade darker and the skins split.
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10
The skins will be easily rubbed off)
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11
Mash everything together well.
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12
You should be able to form a moist ball in your hand with the mixture.
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13
If it's too wet, add some breadcrumbs or porridge oats to the mixture.
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14
Season to taste, you may wish to add more honey/agave
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15
Lightly oil an ovenproof dish or line with foil.
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16
Spoon the mixture in, pat down and cover with some more oiled foil and bake for 30 minutes then remove foil and continue baking for a further 15-20 minutes until the top starts to turn golden brown
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17
Let stand 10 minutes before slicing and serve hot with a nice salad, green veg or with some boiled potatoes and vegetable gravy
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18
You can also bake in a loaf tin or it's nice to put into individual ramekins or madeline moulds.
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19
Adjust the cooking time to 45 minutes covered and 15 uncovered if you use a loaf tin and reduce to 35 minutes total time if using individual mini loaf moulds
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20
This is a bit 'all about the timing' but it's worth it.
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21
It's a great alternative to meatloaf
