Truffle Nut Roast.
TruffleHunter
6
522
Modern British
Dinner
Celebrate rich, comforting flavour with this Truffle Nut Roast, a luxurious vegetarian main that brings together earthy mushrooms, toasted nuts and fragrant herbs, all elevated with the deep, savoury aroma of black truffle. Baked until golden and perfectly set, this indulgent meat‑free roast slices beautifully and delivers a warm, festive richness in every bite.
Perfect for Christmas, Sunday roasts or any occasion that calls for a standout vegetarian centrepiece, this truffle‑infused nut roast offers restaurant‑quality depth with simple, homely preparation. Serve it with your favourite seasonal sides or a glossy truffle gravy for a dish that feels both comforting and unmistakably gourmet.
Perfect for Christmas, Sunday roasts or any occasion that calls for a standout vegetarian centrepiece, this truffle‑infused nut roast offers restaurant‑quality depth with simple, homely preparation. Serve it with your favourite seasonal sides or a glossy truffle gravy for a dish that feels both comforting and unmistakably gourmet.
Ingredients
- 300g roasted nuts – walnuts, hazelnuts and Brazil nuts
- 150g cooked chestnuts
- 1 onion, diced
- 1 parsnip, grated
- 50g cranberries
- 50g dried date, chopped
- 75g cooked spinach
- 2 tbsp chopped sage
- 50g panko breadcrumbs
- 100ml sherry
- 2 tbsp Black Truffle Pate
- 1 tbsp oil
- 1 egg, beaten [optional]
- 1 tsp Flaked Black Truffle Sea Salt
Directions
- Preheat your oven to 200˚C. In a frying pan soften your onions in oil and add in your parsnip, sage and spinach.
- Blitz all your nuts in a food processor until a coarse texture. Then in a large bowl combine all ingredients together.
- Add the Flaked Black Truffle Sea Salt to your mixture
- Grease and line a roasting tin and fill with your truffle nut roast mixture. Press down but don’t compact too firmly. Then cover the top with a sheet of baking parchment and bake for around 1 hour. Allow to cool slightly and turn out. Serve with cranberry sauce and roasted root vegetables.
