Nut Roast

Spiced Parsnip & Carrot Soup Finish

Ingredients

  • 350g Organic Chopped Mixed Nuts
  • 1 Onion – Diced
  • 2 Stalks Celery – Diced
  • 3 Carrots – Peeled and Grated
  • ½ Swede – Peeled and Grated
  • 75g Organic Cheddar – Grated
  • 25g Organic Butter
  • 2 Organic Eggs
  • 1 tsp Dried Thyme
  • 1 tsp Dried Sage

Method

  1. Fry the Diced Onion and Celery in a little oil and the Butter until softened. Spiced Parsnip & Carrot Soup
  2. Add the Grated Carrot, Grated Swede and the Dried Herbs and fry off until the grated root vegetables have softened. Spiced Parsnip & Carrot Soup (6)
  3. Add the Chopped Mixed Nuts, fry for 1 minute and take off the heat. Spiced Parsnip & Carrot Soup (7)
  4. Place the mixture into a food processor along with the Cheddar and Eggs. Blend until a thick paste forms. Spiced Parsnip & Carrot Soup (7)
  5. Place Mixture into a greased and lined loaf tin, place into the oven for 35-40 minutes at 190°C/Gas Mark 5. Spiced Parsnip & Carrot Soup (7)
  6. Allow to cool for 5 minutes in the loaf tin, slice and serve. Spiced Parsnip & Carrot Soup (7)

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