Carrot, Parsnip and Cashew Nut Roast Recipe

Submitted by Mary Martin

Ingredients:

• 1 lb carrots
• 3 oz uncooked rice
• 4oz broken cashew nuts, lightly toasted
• 1 large spanish onion
• 1 clove garlic
• 1 tbs oil
• 6 oz grated parsnip
• 1 teaspoon each dried thyme and sage
• 1 tbs fresh parsley

Method:

1. Cook and mash the carrots. Sweat parsnips, onion and garlic in oil.
2. Cook rice.
3. Mix all ingredients together and season with salt and pepper
4. Put in 2 lb loaf tin lined with baking parchment. Cook for 45 mins at 200 C (you can roast potatoes at the same time).
5. Serve with gravy.
6. Freezes well.

I make the above and freeze half uncooked for another day.

Makes enough for 6.