Nut and Carrot Roast Veg
CD MC 70mins
4 Hot Cold
Vegetarian Vegetables Nuts Main Course
Carrots, coarsely grated
Onion, finely chopped
fl.oz. Hot Vegetable Stock
teasp Yeast Extract (such as Marmite)
teasp Dried Mixed Herbs
teasp Lemon Juice
1. Preheat the
oven to 180C, 350F, Gas mark 4 and grease an 850ml/1 ½ pint shallow
2. Grind the
cashews, walnuts and bread together with a food processor until fine.
Place in a bowl.
3. Melt the
butter in a pan, add the onions and fry gently for a few minutes until soft
and golden. Add the carrots and cook, stirring, for a further 5 minutes.
with a slotted spoon and add to the nuts mixture in the bowl.
4. Mix the hot
stock, yeast extract and honey in a bowl and stir until dissolved. Add
to the nut mixture together with the herbs and lemon juice. Mix well and
5. Turn the
mixture into the prepare dish and bake for 45 minutes. Serve hot or cold
straight from the dish.
festive dish for Christmas or Easter Dinner
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