The cupboards were pretty bare today and I didn’t want to do a round journey of 40 minutes by car to visit our nearest store. I found lots of potatoes and carrots so it was relatively easy to find a “1940s British Wartime Recipe” based on these…. “Carrot Roll”.
My initial thoughts were….gahhhh… sounds bland but infact, with plenty of seasoning and some dried herbs sprinkled over, it was very tasty and looked rather nice too! I happen to like potatoes a LOT so cooking this until the outside was nice and crispy, really added to the flavour and kept my love affair with the humble spud alive.
As always, being a dietary vegan, I used a lactose free margarine.
Enjoy this, its economical and yummy! (and serves 8 for around $1.00 or 70 p)
- 8 potatoes (chopped, boiled and mashed with lots of margarine and seasoning)
- 2 large carrots grated
- 2 or 3 tablespoons of oatmeal/porridge oats (toasted)
- teaspoon of Marmite (or other savoury seasoning)
- salt, pepper and dry herbs
- margarine or butter
- Grate the carrots into a saucepan and add a little water (about 5 tablespoons) and bring to a simmer
- Add oatmeal and marmite
- Simmer for 5 minutes until tender- set aside to cool
- Flour some foil or parchment paper and place 3/4’s of the cooled mashed potatoes in a oblong shape about 1/2 inch thick
- Place the carrot mixture along the centre longways and dot margarine along the top.
- Bring the mashed potato up along the sides and add the rest of the mash over the top and shape and completely cover the carrot filling. Add extra seasoning and dried herbs
- Place on baking tray and cook in moderately hot over at around 220 c for about 40 minutes until the outside is lightly browned
- Allow to cool down for 30 minutes before slicing
- Serve with green veg and a meaty gravy (I use a meat alternative for my meat ration and made a meaty style gravy with some of that)