Carrot and cashew nut roast
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  • 1 tbsp oil 1 medium leek, halved lengthwise then sliced 1 large carrot, grated 3 cloves garlic, minced 150g cashew nuts, coarsely chopped 50g walnuts, coarsely chopped 50g pine nuts 400g tin cannellini beans, drained (240g when drained) 3tbsp fresh thyme, chopped (or 1tsp dried) Salt Black pepper 2 eggs, lightly beaten Spray oil for greasing loaf tin Instructions Preheat the oven to 190°C (Gas Mark 5 / 375°F). Heat the oil in a large frying pan, and add the sliced leek, grated carrot and minced garlic. Cook over a medium-low heat for 5 minutes, until everything is soft and fragrant. Remove the pan from the heat, and add the three types of nuts, the cannellini beans, and the thyme. Season generously. Add the eggs, and mix thoroughly until everything is well coated. Line a loaf tin with baking paper or foil, and grease very thoroughly. Transfer the nut mixture to the loaf tin, and press it down into the corners of the tin. Smooth out the top. Bake for around 1 hour, or until the nut loaf is firm and golden brown. Carefully turn over the loaf tin, and remove the loaf. Peel off the paper / foil, and serve. 3.2.2807



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