Parsnip and chestnut pie

Parsnip and chestnut pie

Our local chestnut is a sort of sweet chestnut and, from the biological point of view, it is considered a fruit. However, because it contains up to six times more carbohydrates than most other fruit types, its nutritional profile is comparable mostly to that of starchy foods.


6 portions

• 3 tsp rapeseed oil
• 6 leaves of sage
• 2 sprigs of rosemary
• 1 medium-sized leek
• 350g parsnips
• 1 small red onion
• 2 cloves of garlic
• 150g mushrooms, fresh
• 1 pinch of iodised salt
• 1 pinch of pepper
• 100g hazelnuts, roasted
• 100g sweet chestnuts
• 100g breadcrumbs
• 100g blue cheese
• 1 medium-sized egg


  1. Grease a baking tin (19cm x 12cm x 9cm) with 1/2 tsp of oil and line with baking paper. Wash the sage leaves and rosemary sprigs and shake them dry. Place 2 sprigs of rosemary and 3 sage leaves into the tin. Finely chop the remaining sage and rosemary. Wash the leek, halve lengthwise and cook for 2–3 minutes in a pot of boiling water. Refresh in cold water.
  2. Peel and slice the parsnips and cook for approx. 7 minutes in boiling water, drain and mash in a bowl.
  3. Peel the onion and garlic, wipe the mushrooms and finely dice them all. Heat the remaining oil in a pan and add the onion, garlic and mushrooms. Season with salt and pepper and cook for approx. 5 minutes until the liquid is boiled off.
  4. Roughly chop the hazelnuts and chestnuts. Combine the mushroom mixture, breadcrumbs, sage, rosemary and parsnips. Season with salt and pepper, crumble the blue cheese into the mixture, add the egg and mix well. Preheat your oven to 180°C (gas mark 2, fan oven 160°C).
  5. Lay the strips of leek across the baking tin so that they overlap the sides. Transfer the mixture to the baking tin, press it down and cover with the overlapping strips of leek. Cover with baking foil, place in the middle of the oven and bake for approx. 45 minutes. Remove the foil and bake for a further approx. 15 minutes. Turn out of the tin and serve.