Pine Nut and Carrot Roast

This was the first year I celebrated Christmas in Germany, and I decided to make my favourite nut roast with the traditional English trimmings; roast potatoes, roast parsnips and brussels sprouts. I served it with a rich tomato sauce.

I was a little flustered, as I’m always afraid it will collapse when I turn it out the tin… but I was lucky once again! Phew!


(The garnish was added a little hastily!)

It slices well, and has a lovely moist texture. The recipe is from one of my favourite cooks, Rose Elliot, and the recipe can be found here on the Vegetarian Society website. I’ve made it at least 6 or 7 times before, and it has always been a big hit, so I really do recommend it… and not just for Christmas!

Rose Elliot’s Pine Nut and Carrot Roast


Here’s a summary of the very quick and simple recipe:

Saute 1 finely chopped onion in 25g/1oz butter/margarine in a large frying pan. Add 225g/8oz finely grated carrots and 2 finely chopped celery sticks (I missed out the celery and added an extra carrot). Cook without a lid for 10 minutes. Now stir in 225g/8oz finely chopped pine nuts, 2 tbsps chopped parsley, a squeeze of lemon juice, and 2 free range eggs or 2 veg eggs (e.g1 1/2 tbsps ground flax seed mixed with 4 tbsps cold water, to make the recipe vegan)Season with salt and freshly ground black pepper, and a little twist of freshly grated nutmeg. Place in a greased 500g/1lb loaf tin, and bake at 180°C/350°F for 40 minutes. Turn out onto a plate and slice to serve with the sauce of your choice.


Did you enjoy your Christmas dinner?