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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

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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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