Chestnut Vegetable Loaf
300g (10oz) Tinned Chestnut Purée (Unsweetened)
150g (5oz) Fresh Breadcrumbs
2 Eggs, lightly beaten
1 Onion, finely chopped
1 Large Potato, cooked and mashed
1 Small Turnip, cooked and mashed
1 tbsp Fresh Parsley, chopped
1½ tsp Butter
½ tsp Salt
½ tsp Pepper
½ tsp Dried Sage
½ tsp Dried Basil
Preheat oven to 180°C: 350°F: Gas 4
Lightly grease a ½ kg (1lb) loaf tin with butter or margarine.
Set aside.
Combine all the ingredients, mixing thoroughly.
Press the mixture firmly into the loaf tin.
Bake for 50 minutes to 1 hour until brown and firm.
Turn the loaf out gently onto a serving plate.
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