Carrot Nut Loaf
- 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
How to Chop Herbs
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.