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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 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

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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