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Nut and Carrot Roast Veg HT CD MC 70mins Serves 4 Hot Cold Vegetarian Vegetables Nuts Main Course
Ingredients 250g/9oz Carrots, coarsely grated 100g/4oz Cashew Nuts 100g/4oz Walnuts 100g/4oz Granary Bread 50g/2oz Butter 1 Onion, finely chopped 90ml/3 fl.oz. Hot Vegetable Stock 2 teasp Yeast Extract (such as Marmite) 1 teasp Honey 1 teasp Dried Mixed Herbs 2 teasp Lemon Juice Salt and Pepper
Instructions
1. Preheat the oven to 180C, 350F, Gas mark 4 and grease an 850ml/1 ½ pint shallow ovenproof dish.
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. Remove 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 season to taste.
5. Turn the mixture into the prepare dish and bake for 45 minutes. Serve hot or cold straight from the dish.
A festive dish for Christmas or Easter Dinner
More Vegetarian Recipes | What's in Season | Growing Vegetables
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
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