Long story short, I developed a new nut loaf recipe as the vege main for our Xmas. I tested it once, a week or so before Xmas for a pot-luck party. And everyone who’s tried it wants the recipe. Aw, shucks. 🙂
Without further ado, here it is.
Carrot & Hazelnut Loaf
3 large carrots
1¼ cups hazelnuts
1¼ cup cashews
1 tablespoon butter
1 large onion
½ cup grated parmesan
2 cups wholemeal/sourdough breadcrumbs
2 tablespoons chopped fresh sage
1 teaspoon salt
1 large egg
Preheat the oven to 180° C.
Peel and chop the carrots, boil gently until tender, then drain and mash.
Meanwhile, toast the hazelnuts and cashews in the oven until fragrant and golden-brown, being very careful not to burn them. Allow to cool, then chop. (Leave the oven on.)
Finely dice the onion. In a frying pan over medium heat, melt the butter and cook the onion until soft. Reduce heat to low and add the sage. Fry until fragrant, then remove from heat.
In a large bowl, combine the carrots, nuts, onions and sage, parmesan, breadcrumbs and salt. Lightly beat the egg and mix well with the rest.
Press the mixture into an oiled loaf tin. Bake for 60 minutes, then allow to cool before inverting onto a plate. Slice and serve.