Carrot-Walnut-Cheese Loaf with Parsnip-Orange Sauce

Carrot-Walnut-Cheese Loaf is very popular at the restaurant, and can be just as popular at home. It can be prepared in advance and refrigerated until ready to bake; the ingredients are things we usually have in our kitchens; and the sauce is quick and simple but very rich in flavor and texture. The loaf holds together well, but always let it cool down before you turn it out onto a platter. Serve with a crunchy vegetable salad and wild rice or a loaf of crusty French bread.

SERVES: 6

INGREDIENTS:

PARSNIP-ORANGE SAUCE

• 1/4 cup butter or vegetable oil
• 2 parsnips
• 1/2 cup orange juice
• 1/2 cup white wine
• 1 1/4 cups water
• pinch of salt

CARROT-WALNUT-CHEESE LOAF

• 2 tablespoons vegetable or olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 4 to 5 large carrots, grated (approximately 4 cups)
• 1/2 pound mushrooms, coarsely chopped
• 3/4 cup chopped, roasted walnuts
• 1 cup bread crumbs
• 2 eggs
• 1/4 cup half and half or soy milk
• 1 1/2 cups grated Gouda or a nondairy soy cheese
• 1/2 teaspoon chopped fresh parsley
• salt and pepper to taste

INSTRUCTIONS:

PARSNIP-ORANGE SAUCE

1. Thinly slice the parsnips, and in a saucepan briefly saute them in butter. Add the orange juice, wine, water, and salt.
2. Simmer, covered, until the parsnips are tender, approximately 20 minutes.
3. Transfer the mixture to a blender, and blend until smooth. The sauce may look a little thin but it will thicken when heated. Set aside.
4. Return sauce to saucepan and heat gently before serving.

CARROT-WALNUT-CHEESE LOAF

1. Saute onion and garlic in oil until soft. Add carrots and mushrooms and continue to saute until tender, approximately 5 minutes.
2. In a large bowl, combine the sauteed vegetables with the rest of the ingredients.
3. Prepare a loaf pan by lining it with wax or parchment paper and then brush with oil. You may use the oiled pan without a lining, but a lined pan works better when you want to turn the loaf out to serve it.
4. Spoon the mixture into the prepared pan. Cover with aluminum foil, and bake at 350° for 1 hour. Uncover loaf for the last 10 minutes and gently brown the top.
5. Cool loaf in the pan for 10 minutes before turning out onto a platter. Serve with Parsnip-Orange  Sauce.