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READY IN 1 hr
5 mins
Baked Leek and Carrot Loaf Recipe

Baked Leek and Carrot Loaf

An Ideal Recipe for Vegetarians
Graham

Recipe by  

Baked Leek and Carrot Loaf is a nice economical recipe since it can be eaten cold or hot. Ideal for vegetarians too.

      Preparation Time: 15 Minutes

      Cooking Time: 50 Minutes

Ingredients for Baked Leek and Carrot Loaf

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2-3:
2 medium-sized
leeks
2 medium-sized
carrots
2 tablespoons
corn oil
2 oz
dried breadcrumbs
1
egg
1 tablespoon
fresh chopped parsley
 
salt and pepper
1 oz
butter

 

How to Cook Baked Leek and Carrot Loaf

  1. Prepare and slice the leeks. Peel and finely grate (shred) the carrots. Pour the oil into a frying pan and add the leeks and carrots. Stir well and fry gently for 7-8 minutes to soften the vegetables. Slowly add the breadcrumbs, stirring all the time, then add the chopped parsley and a little salt and freshly-ground pepper.
  2. Crack the egg into a dish or bowl and beat well. Allow the mixture in the pan to cool a little then add the beaten egg and stir well. Use the butter to grease a small baking tin and press the vegetable mixture well into the tin. Cover with aluminium foil and cook in a preheated oven at Mk 4 - 350ºF - 180ºC for 40 minutes.
  3. Remove the tin from the oven, take away the foil and use a knife around the sides to loosen the loaf. Turn the tin upside-down onto a plate and the Baked Leek and Carrot Loaf should fall easily from the tin.


Graham GRAHAM'S HOT TIP:
Eaten hot, Baked Leek and Carrot Loaf is delicious with bacon and eggs. Cold is best with a slice of ham and a tomato.
 
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