Best Carrot And Cashew Nut Roast Recipes

CARROT AND CASHEW NUT ROAST

Steps:

• Preheat oven to 350.
• In a food processor, process cashews until they are ground into small pieces (the size of lentils or smaller). Add the cooked carrots, and process until the carrots are in similarly sized pieces (or fall apart, if they've been cooked soft).
• Sweat onion and garlic in oil until soft.
• In a large bowl, mix all ingredients and add salt and pepper to taste. The mixture should come together into a mass when pressed.
• Press firmly into a greased 6 1/2 " x 3 3/4" x 3-inch loaf pan and cover with foil.
• Bake 1 hour.
• Remove foil and bake 10 min more.
• Rest 10 minutes in the pan before unmolding.

CARROT AND CASHEW NUT ROAST

Steps:

• Preheat your oven to 180C/350F
• Thoroughly grease your brioche tins or your loaf pan.
• Boil or steam the carrots until soft, drain and mash.
• Fry the onion gently in the oil until soft, add the garlic and fry gently for a further minute.
• Mix together with all the other ingredients and spoon into your prepared tin/s. Push it into all the corners and level the tops.
• Cover with foil and roast in your preheated oven. If you are presenting your roast as a Christmas tree follow these timings:*Remove foil from small roast after 30 minutes and roast it for another 10 mins. Remove from oven and cool in the tin for 10 minutes before carefully turning out.*Remove foil from medium roast when you take the small one out. Roast for another 10 minutes. Remove from oven and cool in the tin for 10 minutes before carefully turning out.*Remove foil from large roast when you take the medium roast out. Roast for another 10 minutes. Remove from oven and cool in the tin for 10 minutes before carefully turning out.
• Place the large roast on your serving plate with the medium one on top of it and the little one perched atop the whole construction!
• If you are cooking your roast in one tin cover it with foil and bake in your preheated oven for 1 hour, remove the foil and roast for a further 10 minutes. Leave to cool in the tin for 15 minutes before turning out.
• Serve hot or at room temperature, decorated with sprigs of thyme or rosemary, maybe a cranberry or two!