Something for our continued series of Using Up Carrots. Following on from the Carrot & Lentil Soup I made last month, one of the dishes I planned to make with our mutants was the Carrot & Hazelnut Roast from Rose Elliott’s Cheap and Easy vegetarian cookbook. Sadly, Lidl aren’t stocking hazelnuts, so I tried it with cashews and, you know what? It tastes even better. This recipe doubles up well and copes if you need to vary the size/number of carrots or can’t get a large enough packet of nuts. Serve with roast potatoes and peas or, in hot weather like today, cold with a green salad. It’s delicious either way.
Price-wise, this should work out at less than £2 for one loaf.
Carrot & Nut Roast - serves 4
2 large carrots, sliced
1 onion, peeled and roughly chopped
2-3 slices bread, torn into strips
100g-200g hazelnuts or Cashew Nuts
2 teaspooons mixed herbs
1 tablespoon soy sauce
- Preheat the oven to 180C.
- Place the hazelnuts, carrots, onion and bread into the food processor, hold it securely and process until chopped. (It’ll bounce around a bit.)
- Add the remaining ingredients and process until combined. You want a grainy texture, not completely smooth.
- Spoon into a lined loaf pan and bake for 50-60 minutes, or until the middle feels firm to touch and it is browned on top.
- Turn out of the pan, peel off the lining and cut into 4 to serve.
Note: If you’re making roast potatoes to accompany this, parboil them for 15 minutes, baste with oil and put them in the oven at the same time as the roast.