2 tbsp oil
1 medium onion, finely chopped
300 g root vegetables, coarsely grated (eg potatoes, parsnips, carrots, celariac)
200 g finely ground nuts
75 g nuts, roughly chopped
2 medium size eggs, beaten
salt and freshly ground black pepper
1 tsp dried thyme
1 medium onion, finely chopped
300 g root vegetables, coarsely grated (eg potatoes, parsnips, carrots, celariac)
200 g finely ground nuts
75 g nuts, roughly chopped
2 medium size eggs, beaten
salt and freshly ground black pepper
1 tsp dried thyme
method
1. Preheat the oven to 170°C, 325°F, Gas Mark 3.
2. Lightly oil and parchment line a 11/2lb loaf tin
3. Heat the oil in a large frying pan and cook the onion and grated vegetables for 5-10 minutes or until tender.
4. Then add to the remaining ingredients and combine. Press into the prepared loaf tin and cook for 1 hour in the preheated oven or until a skewer inserted comes out clean
5. Leave to stand for 10 minutes before turning out and slicing to serve.
2. Lightly oil and parchment line a 11/2lb loaf tin
3. Heat the oil in a large frying pan and cook the onion and grated vegetables for 5-10 minutes or until tender.
4. Then add to the remaining ingredients and combine. Press into the prepared loaf tin and cook for 1 hour in the preheated oven or until a skewer inserted comes out clean
5. Leave to stand for 10 minutes before turning out and slicing to serve.
serving amount
serves: 4
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