Pine Nut and Carrot Roast with Mushroom Sauce

Rose Elliot's avatar
 0 Reviews

Recipe by Rose Elliot
Serves 6
Ready in 60 mins +

Ingredients

  • 25g butter
  • 1 onion, finely chopped
  • 225g carrots, finely grated
  • 2 celery sticks, finely chopped
  • 225g pine nuts, grated
  • 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 dried mushrooms, rinsed
  • 600ml water
  • 25g butter
  • 1 small onion, thinly sliced
  • 2 tsp cornflour
  • 2 tbsp vegetarian Madeira or fortified wine
  • 2 tbsp shoyu sauce

Nutritional Information:
(6 portions)
Calories: 395
Fat: 34.8gg

How To Cook

  1. Preheat the oven to 180C/350F/ Gas 4. Grease and line a 500g (1 lb) loaf tin. Put the mushrooms and water for the sauce into a saucepan, boil then remove from the heat and leave to soak for around 40 minutes.
  2. For the roast: Melt the butter in a large pan and fry the onion, without browning for five minutes, then add the carrot and celery and cook uncovered for 10 minutes.
  3. Remove from the heat and add the pine nuts, parsley, lemon juice and eggs. Season well with salt, pepper and nutmeg, then pour into the tin and bake for 40 minutes until golden brown and firm in the centre.
  4. Meanwhile, to make the sauce, drain the mushrooms (reserving the soaking liquid) and chop roughly.
  5. Melt the butter in a pan, add the onion and fry for 10 minutes until lightly browned. Add the mushrooms and gently cook for 30 minutes.
  6. Mix the cornflour with the soaking liquid, Madeira and shoyu, then add to the mushrooms. Bring to the boil, stirring until thickened. Season.
  7. Turn the roast out onto a plate, slice thickly and drizzle with the sauce. Serve with lots of veg.
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Pine Nut and Carrot Roast with Mushroom Sauce
  • Recipe by Rose Elliot
  • Serves 6
  • Ready in 60 mins +
    Ingredients
  • 25g butter
  • 1 onion, finely chopped
  • 225g carrots, finely grated
  • 2 celery sticks, finely chopped
  • 225g pine nuts, grated
  • 2 tbsp chopped parsley
  • squeeze of lemon juice
  • 2 free-range eggs
  • sea salt and freshly ground
  • black pepper
  • freshly grated nutmeg
  • [hd]For the sauce[/hd]
  • 7g dried mushrooms, rinsed
  • 600ml water
  • 25g butter
  • 1 small onion, thinly sliced
  • 2 tsp cornflour
  • 2 tbsp vegetarian Madeira or fortified wine
  • 2 tbsp shoyu sauce
    How to Cook
  1. Preheat the oven to 180C/350F/ Gas 4. Grease and line a 500g (1 lb) loaf tin. Put the mushrooms and water for the sauce into a saucepan, boil then remove from the heat and leave to soak for around 40 minutes.
  2. For the roast: Melt the butter in a large pan and fry the onion, without browning for five minutes, then add the carrot and celery and cook uncovered for 10 minutes.
  3. Remove from the heat and add the pine nuts, parsley, lemon juice and eggs. Season well with salt, pepper and nutmeg, then pour into the tin and bake for 40 minutes until golden brown and firm in the centre.
  4. Meanwhile, to make the sauce, drain the mushrooms (reserving the soaking liquid) and chop roughly.
  5. Melt the butter in a pan, add the onion and fry for 10 minutes until lightly browned. Add the mushrooms and gently cook for 30 minutes.
  6. Mix the cornflour with the soaking liquid, Madeira and shoyu, then add to the mushrooms. Bring to the boil, stirring until thickened. Season.
  7. Turn the roast out onto a plate, slice thickly and drizzle with the sauce. Serve with lots of veg.
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