Rose Elliot's Pine Nut and Carrot Roast with Mushroom Sauce
A fabulous seasonal recipe
Credited to: The Vegetarian Society
Kcal: 409.0
Serves 6
30 mins prep
90 mins cooking time
Ingredients
- 25g (1oz) butter
- 1 onion, finely chopped
- 225g (8oz) carrots, finely grated
- 2 celery sticks, finely chopped
- 225g (8oz) pine nuts, chopped
- 2 tbsp chopped parsley
- Squeeze of lemon juice
- 2 free range eggs
- Sea salt and freshly ground black pepper
- Freshly grated nutmeg
For the sauce:
- 7g (¼oz) dried mushrooms, rinsed
- 600ml (1 pint) water
- 25g (1oz) butter
- 1 small onion, thinly sliced
- 2 tbsp (30g) cornflour
- 2 tbsp (30ml) Madeira or fortified wine
- 2 tbsp (30ml) soy sauce*
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Preheat the oven to 180°C/350°F/Gas mark 4
- Grease and line a 500g (1lb) loaf tin
- Melt the butter in a large pan and fry the onion, without browning, for 5 minutes, then add the carrot and the celery and cook uncovered for 10 minutes
- Remove from heat and add the pine nuts, parsley, lemon juice and eggs
- Season well with salt, pepper and nutmeg
- Pour into the tin and bake for 40 minutes until golden brown and firm in the centre
To prepare the sauce:
- Put the mushrooms and water in a saucepan, bring to the boil then remove from heat and leave to soak for 40 minutes, then drain, reserving the liquid and chop the mushrooms
- Melt the butter in a saucepan, add the onion and fry for 10 minutes until lightly browned
- Add the mushrooms and gently cook for 30 minutes until tender
- Mix the cornflour with the reserved liquid, Madeira and soy, then add to the mushroom mixture
- Bring to the boil, stirring until slightly thickened
- Season to taste
- Turn the roast out onto a plate, slice thickly and drizzle with the mushroom sauce.
Nutritional information per serving
Kcal
409
Fat
35g
Carbs
13g
Protein
10g
Fibre
3g
