Veggie Wreath with Violife Block Original and Violife Prosociano
Veggie Wreath with Violife Block Original and Violife Prosociano

Veggie Wreath with Violife Block Original and Violife Prosociano

  

December 7, 2018

Directions

Preheat oven to 180oC .

Cook pearl barley with the stock cube according to pack instructions. Reserve 4 tbsp of the cooking stock, then drain the barley well. Boil parsnips until soft enough to mash. Mash the parsnips, add the linseeds with the reserved stock water and mix until creamy.

Heat coconut oil and olive oil in a large frying pan with the onions and garlic. Fry gently until soft and golden, then stir in the mushrooms, rosemary and sage. Pour into a big mixing bowl and set aside. Grease a 22-24 cm savarin or ring tin generously with coconut oil, then line with thin strips of overlapping baking parchment, if it’s not a non-stick tin. Sprinkle with Violife Prosociano. Add the mashed parsnip, cooked pearl barley, grated Violife Block Original, chopped parsley and whole pinenuts to the fried mushroom mixture. Season generously with salt, pepper and nutmeg, then mix everything together really well. Spoon the filling into the tin and press down firmly to fill the tin and flatten the top.

Bake for 45 mins. Flip and remove from tin. Top the wreath with some apple crisps and whole pumpkin seeds to serve – plus some extra rosemary sprigs.

Ingredients

PREP TIME: minutes 90 mins

SERVES: 6-8

150g Violife block original, grated

50 g Violife Prosociano

150g pearl barley

1 vegetable stock cube

330g parsnips, peeled and cut into chunks

2 tbsp ground linseeds

2 tbsp coconut oil

2 tbsp olive oil

1 onion

1 apple

3 garlic cloves, crushed

400g mixed mushrooms, cleaned and sliced

1 rosemary sprig

3 sage leaves, shredded

100g pinenuts, toasted until golden

small pack flat-leaf parsley, finely chopped

a good grating of nutmeg

3 tbsp pumpkin seeds

Apple chips to decorate

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