Ingredients with Measurements:
- 2 cups grated carrots
- 1 cup chopped mixed nuts (almonds, cashews, and walnuts)
- 1 cup breadcrumbs
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1/4 cup olive oil
- 1/4 cup vegetable broth
- Salt and pepper to taste
Special equipment needed:
- Food processor or grater
- Mixing bowl
- Loaf pan
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the grated carrots, chopped nuts, breadcrumbs, onions, celery, parsley, and garlic.
3. Add the beaten eggs, olive oil, and vegetable broth to the mixing bowl and mix well.
4. Season with salt and pepper to taste.
5. Grease a loaf pan with cooking spray or butter.
6. Pour the mixture into the loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes or until the top is golden brown and the center is firm.
8. Remove from the oven and let it cool for 5-10 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 22g
- Protein: 10g
- Fiber: 4g
Substitutions for ingredients:
- Instead of mixed nuts, you can use any type of nuts you prefer.
- You can substitute the breadcrumbs with almond flour or gluten-free breadcrumbs for a gluten-free version.
- You can use vegetable or chicken stock instead of vegetable broth.
Variations:
- Add some grated cheese to the mixture for a cheesy version.
- Add some chopped mushrooms to the mixture for an earthy flavor.
- Add some chopped dried fruits, such as cranberries or apricots, for a sweet and savory version.
Tips and tricks:
- Make sure to squeeze out any excess moisture from the grated carrots before adding them to the mixture.
- You can make this recipe ahead of time and reheat it in the oven before serving.
- Serve with a side of roasted vegetables or a green salad.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the carrot and nut roast on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Lemon wedges
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Roasted sweet potatoes
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the top of the roast is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure to cook the roast until the center is firm and the internal temperature reaches 165°F (74°C) to ensure it is safe to eat.
Food history:
- The concept of a nut roast originated in the UK as a vegetarian alternative to a traditional meat roast.
Flavor profiles:
- This carrot and nut roast has a savory and nutty flavor with a hint of sweetness from the carrots.
Serving suggestions:
- Serve the carrot and nut roast as a vegetarian main dish for a holiday meal or a dinner party.
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