Parsnip, mushroom and barley wreath

The Parsnip Mushroom Barley Wreath is an exquisite vegetarian dish that is ideal as a centerpiece for your Christmas feast or Sunday dinner. This delicious low-calorie nut bread is made with a blend of grains, root vegetables, mixed mushrooms, fragrant herbs and tempting spices.

Every bite of this exquisite wreath offers an explosion of flavors and textures that will delight your taste buds. Packed with healthy ingredients, it not only satisfies your cravings but also nourishes your body. This delicious creation is proof that vegetarian dishes can be both visually stunning and incredibly delicious.

Impress your guests with this stunning parsnip, mushroom and barley wreath as it will add a touch of elegance and a wealth of flavor to your festive table. Whether you are a vegetarian or just want to enjoy a delicious plant-based delicacy, this recipe is an essential addition to your festive menu.


  • 150g pearl barley
  • 1 cube of vegetable broth
  • 330g parsnips, peeled and cut into pieces
  • 2 tbsp ground flax seeds (or linseed)
  • 2 tbsp butter
  • 2 tablespoons olive oil, plus some for greasing
  • 1 onion, halved and sliced
  • 3 cloves of garlic, crushed
  • 400g mixed mushrooms, cleaned and sliced
  • 1 rosemary sprig, leaves stripped, plus extra for decoration if you like
  • 3 sage leaves, chopped
  • 100 g blanched hazelnuts, roasted until golden brown
  • 50g Italian-style vegetarian hard cheese, grated
  • small packet of flat-leaf parsley, finely chopped
  • a good pinch of nutmeg
  • 3 tbsp pumpkin seeds
  • a handful of parsnip chips with sea salt and black pepper or similar

Preparation steps

  1. Cook the pearl barley with the bouillon cube according to the package instructions.
  2. Collect 4 tablespoons of the cooking broth and drain the grains well.
  3. Bring a large pot of salted water to the boil, then add the parsnips and cook until completely soft.
  4. Drain well, return to pan to steam dry for a few minutes, then mash roughly.
  5. Mix the ground flax or linseed with the reserved broth and let it become sticky.
  6. Add the butter and oil to your largest skillet along with the onions and garlic.
  7. Fry gently until soft and golden brown, then add the mushrooms, rosemary and sage.
  8. Fry the mushrooms until golden brown and let the liquid that comes out evaporate.
  9. Transfer to a large mixing bowl and set aside to cool.
  10. Generously grease a 22-24cm Savarin or ring tin with butter then line with thin strips of overlapping baking paper if it is not a non-stick tin.
  11. Add parsnip puree, cooked pearl barley, glue seed mixture, grated hard cheese, chopped parsley and whole hazelnuts to the fried mushroom mixture.
  12. Season generously with salt and nutmeg, then mix everything well.
  13. Add the filling to the mold and press down firmly to fill the mold and flatten the top.
  14. Refrigerate for up to 24 hours before baking.
  15. Preheat the oven to 200°C/180°C fan/gas mark 6 and cover the tin with foil.
  16. Bake for 45 minutes, until a skewer inserted into the center of the mixture comes out glowing hot.
  17. Use a small palette knife or cutlery knife to loosen the filling all around, then place a serving plate on top and invert.
  18. Carefully lift the tin and serve the wreath with some parsnip chips and whole pumpkin seeds – and a few additional rosemary sprigs if desired.
  19. Cut into wedges and enjoy.

Nutritional Information

Equipment and tools

  • Big pot
  • sheet
  • frying pan
  • grater
  • Good knife
  • cutting board
  • Garlic press
  • Toaster or oven for roasting hazelnuts

Allergen information

This recipe contains hazelnuts and an Italian-style vegetarian hard cheese that may not be suitable for people with nut or milk allergies. Please check the ingredients and substitute if necessary.

Storage and leftovers

Leftovers of this parsnip, mushroom and barley wreath can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (fan 160°C) for about 15-20 minutes or until heated through.

Health Benefits of Parsnip, Mushroom and Barley Wreath

Not only does the parsnip, mushroom and barley wreath offer a delicious combination of flavors and textures, but it also offers numerous health benefits. Let’s take a look at the key ingredients and their respective health benefits:


Parsnips are rich in fiber, contribute to healthy digestion and help regulate bowel movements. They’re also packed with antioxidants, which help protect against chronic diseases and promote a strong immune system.


Mushrooms are not only a great addition to this recipe in terms of taste, but also offer various health benefits. They are a good source of essential nutrients such as vitamins B and D, as well as minerals such as selenium and potassium. Additionally, mushrooms are low in calories and fat, making them a great option for those watching their weight.

Pearl barley

Pearl barley, the main grain used in this recipe, is an excellent source of fiber. Fiber plays a crucial role in maintaining a healthy digestive system, reducing the risk of constipation and supporting weight management. Barley is also rich in vitamins and minerals, including niacin, thiamine and magnesium.


Ground flaxseeds or flaxseeds are known for their high content of omega-3 fatty acids, which are essential for heart health and reducing inflammation in the body. Flaxseeds are rich in fiber and can help lower cholesterol and promote healthy digestion.


Hazelnuts add a delicious crunch to the dish while providing numerous health benefits. They are packed with healthy fats, fiber, vitamins and minerals. Hazelnuts are particularly rich in vitamin E, which acts as an antioxidant and supports skin health.

herbs and spices

Rosemary and sage, two aromatic herbs used in this recipe, not only enhance flavor but also provide potential health benefits. Rosemary has antioxidant and anti-inflammatory properties, while sage may support brain health and memory function. Grated nutmeg gives the dish a warm and aromatic note and has a positive effect on digestion.

Italian-style vegetarian hard cheese

Using grated Italian-style hard vegetarian cheese gives the dish a rich and savory flavor. While its health benefits may vary depending on the brand, hard vegetarian cheeses can be a good source of calcium, protein and vitamin B12 for those following a plant-based diet.

Pumpkin seeds

Pumpkin seeds are little nutritional powerhouses. They are an excellent source of magnesium, iron, zinc and protein. These seeds also contain antioxidants and healthy fats that contribute to heart health.

Parsnip chips

For even more crunch and flavor, the recipe recommends topping the wreath with parsnip chips. Although they can be enjoyed in moderation, it is important to note that these chips may have a higher sodium content due to the sea salt and black pepper seasoning.

You might also like