Parsnip & Apricot Roast

A few days ago I posted a recipe for Cranberry & Chestnut roast which I absolutely love. I wanted to try making it with other ingredients and so, basing it on the same recipe as before, I switched a few of the ingredients to see how it would taste, and the result was even better than the original!

Parsnip & Apricot Roast

50g Butter
2 small onions, chopped
200g Cooked parsnips (soft but still with a bit of a bite), chopped into bitesize pieces
75g Brazil nuts, chopped
75g Almonds, choppd
75g Dried Apricots, chopped
85g Wensleydale (it was supposed to be 125g but someone *glares in the direction of the husband* ate some! so I added more cheddar)
140g Mature Cheddar cheese
2 tsp dried rosemary
pinch of nutmeg

• Melt the butter in a large saucepan
• Add the onion & fry for 4-5 minutes to soften
• Stir in the rest of the ingredients and combine, adding 1 tbps water if it looks too dry
• Spoon into a greased loaf tin and press down - it may look like it's not all going to go in but if you press down it will
• Cook in a preheated 180 C oven for 20-25 minutes