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Brazil Nut Roast

  • Ready in:
  • 15 minutes to prepare. 40 minutes cooking time.
  • Serves:
  • 6
  • Complexity:
  • easy


  • 4 tablespoons sunflower oil
  • 1 large onion
  • 1 large carrot
  • 1 parsnip
  • 2 sticks celery
  • 225g brazil nuts
  • 125g fresh bread
  • 120ml vegetable stock
  • small handful of fresh parsley
  • salt and pepper to taste
  • Method

    Pre heat the oven to 180C/ Gas 4.

    Prepare a 450g/1lb loaf tin by oiling well and lining with non stick baking paper.

    Firstly prepare all of your vegetables by peeling and grating or pulsing together in a food processor.

    Heat the oil in a medium sized saucepan and add the grated vegetables, gently frying and softening for 10 mins. The vegetables should soften rather than go brown.

    Add the stock to the pan gradually which will help prevent the vegetables from sticking to the bottom of the pan. Season with salt and pepper and set aside.

    Blitz the brazil nuts in a food processor together, or in batches, with the bread and the parsley until all is finely chopped and resembles breadcrumbs. Place in a large mixing bowl.

    Add the cooked vegetables to the breadcrumbs and nuts and mix well.

    Taste for seasoning and adjust if necessary.

    Turn the mixture into the prepared tin and bake in the centre of the oven for 45 minutes.

    Turn out onto a serving dish and serve with a mushroom or onion gravy.







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