Parsnip, mushroom & barley wreath

The perfect vegetarian Christmas or Sunday lunch centrepiece - a low-calorie nut loaf packed with grains, root vegetables, mixed mushrooms, herbs and spice

Heat the oven to 200C/180C fan/gas 6 and cover the tin with foil. Bake for 45 mins, until a skewer poked into the centre of the mixture comes out piping hot. Use a small palette or cutlery...

  • Yield: Serves 6 - 8
  • Cooking time: 1 Hour 15 Min
  • Rating: 5/5
  • Publisher: Bbcgoodfood.com

Ingredients

  • 150g pearl barley
  • 1 vegetable stock cube
  • 330g parsnips Parsnip par-snip The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just… , peeled and cut into chunks
  • 2 tbsp ground linseeds (or flaxseed)
  • 2 tbsp butter Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's… , plus extra for greasing
  • 1 onion Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia… , halved and sliced
  • 3 garlic cloves, crushed
  • 400g mixed mushrooms, cleaned and sliced
  • 1 rosemary Rosemary rose-mar-eeRosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game… 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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