Carrot and Hazelnut Roast

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

Ingredients
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
2 eggs
1 tablespoon soy sauce

Method

1. Preheat the oven to 180C.
2. Place the hazelnuts, carrots, onion and bread into the food processor, hold it securely and process until chopped.  (It’ll bounce around a bit.) 
3. Add the remaining ingredients and process until combined.  You want a grainy texture, not completely smooth.
4. 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.  
5. 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.

Enjoy!

Pam