Carrot Nut Loaf

Serves 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)
  • ½ cup flat leaf Parsley, finely chopped
  • 3 Eggs, lightly beaten
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How to Chop Herbs

Method

Preheat oven 200°C. Grease and line a 3 cup capacity loaf tin with baking paper.

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.

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.

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.

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