Rose Elliot's Pine Nut and Carrot Roast with Mushroom Sauce

Name: Rose Elliot's Pine Nut and Carrot Roast with Mushroom Sauce
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6
Cuisine: British
Ingredients: 25g (1oz) butter; 1 onion, finely chopped; 225g (8oz) carrots, finely grated; 2 celery sticks, finely chopped; 225g (8oz) pine nuts, chopped; 2 tbsp chopped parsley; Squeeze of lemon juice; 2 free range eggs; Sea salt and freshly ground black pepper; Freshly grated nutmeg; 7g (¼oz) dried mushrooms, rinsed; 600ml (1 pint) water; 25g (1oz) butter; 1 small onion, thinly sliced; 2 tbsp (30g) cornflour; 2 tbsp (30ml) Madeira or fortified wine; 2 tbsp (30ml) soy sauce*

A fabulous seasonal recipe

Credited to: The Vegetarian Society

Kcal: 409.0

Serves 6

30 mins prep

90 mins cooking time

Ingredients

25g (1oz) butter
1 onion, finely chopped
225g (8oz) carrots, finely grated
2 celery sticks, finely chopped
225g (8oz) pine nuts, chopped
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 (¼oz) dried mushrooms, rinsed
600ml (1 pint) water
25g (1oz) butter
1 small onion, thinly sliced
2 tbsp (30g) cornflour
2 tbsp (30ml) Madeira or fortified wine
2 tbsp (30ml) soy sauce*

Notes: *Please check our Food and Drink Information for suitable products.

Method

Preheat the oven to 180°C/350°F/Gas mark 4
Grease and line a 500g (1lb) loaf tin
Melt the butter in a large pan and fry the onion, without browning, for 5 minutes, then add the carrot and the celery and cook uncovered for 10 minutes
Remove from heat and add the pine nuts, parsley, lemon juice and eggs
Season well with salt, pepper and nutmeg
Pour into the tin and bake for 40 minutes until golden brown and firm in the centre

To prepare the sauce:

Put the mushrooms and water in a saucepan, bring to the boil then remove from heat and leave to soak for 40 minutes, then drain, reserving the liquid and chop the mushrooms
Melt the butter in a saucepan, add the onion and fry for 10 minutes until lightly browned
Add the mushrooms and gently cook for 30 minutes until tender
Mix the cornflour with the reserved liquid, Madeira and soy, then add to the mushroom mixture
Bring to the boil, stirring until slightly thickened
Season to taste
Turn the roast out onto a plate, slice thickly and drizzle with the mushroom sauce.