Savoury carrot and parsnip cake | Tesco Real Food

Name: Savoury carrot and parsnip cake | Tesco Real Food
Ingredients: 1 tbsp olive oil; 500g leeks, finely sliced; ½ tbsp thyme leaves; 2 garlic cloves, crushed; 500g parsnips, peeled and cut into 2cm chunks; 1 vegetable stock pot, made up to 150ml; 250g pack mixed nuts; 250g pack cooked puy lentils, heated to pack instructions; 1 tbsp Dijon mustard; 1½ tbsp red wine vinegar; 400g carrots, skin peeled and discarded, then peeled into long thin strips, core discarded; 1 tbsp pine nuts; 1 carrot, skin peeled and discarded, then peeled into long thin strips, core discarded; 1 parsnip, skin peeled and discarded, then peeled into long thin strips, core discarded; small handful thyme sprigs

realfood.tesco.com

This vegan nut roast is decorated with carrot and parsnip ribbons for a pretty main course everyone can enjoy. See more Vegan recipes at Tesco Real Food.

View full recipe on realfood.tesco.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at realfood.tesco.com.

Share this recipe:

Ingredients

1 tbsp olive oil
500g leeks, finely sliced
½ tbsp thyme leaves
2 garlic cloves, crushed
500g parsnips, peeled and cut into 2cm chunks
1 vegetable stock pot, made up to 150ml
250g pack mixed nuts
250g pack cooked puy lentils, heated to pack instructions
1 tbsp Dijon mustard
1½ tbsp red wine vinegar
400g carrots, skin peeled and discarded, then peeled into long thin strips, core discarded
1 tbsp pine nuts
1 carrot, skin peeled and discarded, then peeled into long thin strips, core discarded
1 parsnip, skin peeled and discarded, then peeled into long thin strips, core discarded
small handful thyme sprigs