FBD

Nut and Vegetable Loaf

A vegetable recipe for Nut and Vegetable Loaf.

OtherOtherIntermediate30 minBy Northstar

Ingredients

Servings
4
  • 25g/1 oz butter 2 tablespoons butter
  • 1 small onion, chopped 1 small onion, chopped
  • 1 small carrot, chopped 1 small carrot, chopped
  • 1 stalk celery, chopped 1 stalk celery, chopped
  • 1 tbsp tomato puree 1 tablespoon tomato paste
  • 225g/
  • 8 oz tomatoes, skinned and chopped
  • 1 cup skinned and chopped tomatoes
  • 2 eggs 2 eggs
  • 1 tbsp chopped parsley 1 tablespoon chopped parsley
  • 225g/
  • 8 oz nuts, finely chopped
  • 2 cup finely chopped nuts
  • 5 minutes.

Instructions

  1. 1

    Metric/Imperial American

  2. 2

    salt salt freshly ground black pepper freshly ground black pepper

  3. 3

    Melt the butter in a pan; add the onion, carrot and celery and cook until softened. Add the tomato paste and tomatoes and cook for

  4. 4

    Put the eggs, parsley and salt and pepper to taste in a bowl and beat well. Stir in the nuts and vetetables. Transfer to a greased 900ml/1 1/2pint/3 3/4 cup ovenproof dish, place in preheated hot oven (220C/425F) and bake for 30 to 35 minutes. Turn out and garnish with onion rings, parsley, and cucumber slices. Serve hot with vegetables and sauce, or cold with salad. amyl

Tags

saladamericanvegetable-recipesother