Parsnip roast wreath with marsala gravy
Enjoy our parsnip wreath with marsala gravy as a veggie Christmas dish. Deeply savoury and almost stuffing-like in texture, it makes a stunning main or side for turkey
Veggie pigs in blankets
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 as a side
Skip to ingredients
- 2 tbsp white miso
- 2 tbsp honey
- 2 tbsp vegetable oil
- pinch of garlic granules
- 1 parsnip
- 360g vegetarian cocktail sausages
Nutrition: Per serving
- kcal169
- fat9g
- saturates1g
- carbs14g
- sugars8g
- fibre3g
- protein8g
- salt1.1g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Mix the miso, honey, oil and garlic granules together with 2 tbsp water. Season with a small pinch each of salt and black pepper.
step 2
Using a vegetable peeler, peel the parsnip into long, thin strips. Brush both sides of the strips with the miso mixture, and roll one or two tightly around each veggie sausage. Arrange on a baking tray lined with baking parchment, reserving the excess glaze. Bake for 15 mins, then brush with the remaining glaze.
