![Roasted Parsnip and Chestnut Pâté Roasted Parsnip and Chestnut Pâté](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/E449BDE0-137D-42F3-AE6D-F7351F59B9B1/Derivates/9e6aaca2-1064-495b-8b2d-a0e98164cc38.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 300 g parsnips, peeled, halved lengthways or quartered if large
- 6 garlic cloves, unpeeled
- 1 Tbsp sunflower oil
- 5 g fresh parsley leaves
- 5 g fresh sage leaves
- 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
- 75 g cooked, peeled chestnuts
- 80 g vegan soft cheese
- 80 g coconut yoghurt, vegan
- ½ tsp ground cumin
- 1 - 2 tsp lemon juice, to taste
- fine sea salt, to taste
- ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 677 kJ / 162 kcal
- Protein
- 4 g
- Carbohydrates
- 15 g
- Fat
- 9 g
- Saturated Fat
- 5 g
- Sodium
- 126 mg
In Collections
Alternative recipes
Festive Nut Roast Wreath
2ч.
Mulled Wine Bellini
2h 40min
Parsnip Blinis with Stilton, Walnuts and Honey
2ч. 20 мин.
Mushroom Pâté
1ч. 30 мин.
Celeriac and Apple Soup
55 min
Pea and Mint Soup (TM6)
20 Min
Allergen-friendly Roasted Butternut Squash and Black Bean Chilli
45 min
Spiced Red Cabbage
1 godz. 10 min
Butternut Squash and Coconut Soup
30 min
Chickpea Pancakes
20 Min
Beetroot Houmous
15min
Curried Parsnip Soup
30 min