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Carrot & Pine Nut Roast

Julie Dargan

 Preheat oven to 108 C. Line a 500gm loaf tin.
Melt oil in a pan and fry 1 chopped onion. Add 225gm carrot and 2 celery sticks, both grated, and cook for 20 minutes. 

 

Remove from the heat and add 2 tsp mixed herbs, squeeze of lemon juice, 2 eggs and 225gm pine nuts, chopped. 

 

Pour into the tin and bake for 40 minutes until golden brown. 

 

When cooked, slice. Can be served with a mushroom or tomato sauce. Serves 6. 

 

Pine nuts contain 14gm of protein for every 100gm of pine nuts. They are high in polyunsaturated fats while low in saturated fats. They are a good source of dietary fibre.