Veggie Christmas carrot and mushroom nut roast

Although we have a veggie Christmas meal in our house I do enjoy a main course that can be eaten with lots of the ‘traditional’ vegetables and trimmings. As things can get a bit frantic, and even a bit boozey on Christmas Day I’ve decided to cook and freeze our Carrot & Nut Roast today. Whilst twittering about this and how really I should be writing Carolyn ( @c_a_theriault ) asked for the recipe.
Well the original recipe was cooked by Carol Anderson at the Crickley Hill Archaeological Dig. It would have been made to serve about 30 of the vast army of Crickley diggers so I’ve down-sized the recipe some what, and for Christmas I’ve also ‘nutted it up’!

Carrot and mushroom nut roast

Ingredients:

100g onion, finely chopped
450g carrot, grated
225g mushrooms, finely chopped
2 sticks celery, finely chopped
80g fresh breadcrumbs
50g ground almonds
30g pinenuts, toasted, finely chopped
60g hard cheese, grated
2 cloves garlic
2 eggs
25g butter
fresh chopped herbs – 2tsp each of oregano, rosemary, thyme (or choose your own savoury combo)

1. Saute the onions and garlic in the butter. Add the mushrooms and cook to soften them and remove moisture.
2. Add carrot, celery and herbs and cook for about 5 minutes.
3. Add ground almonds and pinenuts, stir well and remove from heat.
4. Mix together the grat

ed cheese and breadcrumbs.
5. Allow the loaf mix to cool slightly before stirring in half of the grated cheese and breadcrumbs mix, and then the eggs (save the other half of the cheese and breadcrumbs for a topping). Mix well.
6. Place in a silicon, or buttered, 2lb loaf tin. Top with the remaining cheese and breadcrumb mix.
7. Cook in a pre-heated oven (180C/160C fan) for about 60 minutes. Check it about 45 minutes in and if the topping is getting too brown cover with a piece of tin foil. Test it’s cooked with a skewer, which should come out clean.

Freeze when cold and cook after defrosting covered with tin foil, at same temperature as above for maybe 40 minutes.

Here it is pre-topping and cooking…




When the loaf is fully cold I’ll take it from the loaf mould and wrap it in foil then freeze it…
The finished article looks very scrummy indeed even if I do say so myself!
Forgot to mention they’re my own home-grown carrots, onion and garlic. Oh and the eggs are from the neighbour across the roads chooks.