Carrot Nut Loaf

Name: Carrot Nut Loaf
Yield: 6
Ingredients: 2 Tbsp olive oil; 1 onion, finely chopped; 4 medium carrots (approx 300g), peeled and grated; 1 tsp salt; 4 fresh sage leaves, finely chopped; 1 cup fresh breadcrumbs; 1 cup nuts, coarsely chopped (any combination of walnuts, cashews, pine nuts, sunflower seeds etc); 1/2 cup flat leaf parsley, finely chopped; 3 eggs, lightly beaten

Serves 6

Carrot Nut Loaf Sage

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Ingredients

2 Tbsp olive oil
1 onion, finely chopped
4 medium carrots (approx 300g), peeled and grated
1 tsp salt
4 fresh sage leaves, finely chopped
1 cup fresh breadcrumbs
1 cup nuts, coarsely chopped (any combination of walnuts, cashews, pine nuts, sunflower seeds etc)
1/2 cup flat leaf parsley, finely chopped
3 eggs, lightly beaten

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Method

1. Preheat oven 200°C. Grease and line a 3 cup capacity loaf tin with baking paper.
2. In a fry pan heat the olive oil and gently sauté the onion until soft, then add the carrot, salt and sage. Cook gently for another 5 minutes until the carrot is soft. Set aside to cool.
3. In a bowl combine the carrots with the remaining ingredients. Gently press into the loaf tin. Bake for 40 minutes or until firm to touch. Sit for 5 minutes before removing from the tin and cutting into slices.
Tip: If you prefer you can cook the nut roast in muffin tins. Grease 6 half-cup sized muffins tins and line the base with a disc of baking paper. Gently press the mix in the tins and bake for 20 minutes. Delicious by itself or with a light tomato sauce.