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Categories:
butter black pepper celery onion flour vegetable stock salt thyme garlic ground cashews bread crumbs
Viewed: 8 - Published at: 7 months agoIngredients
- 2 tablespoons butter
- 1/4 teaspoon black pepper
- 2 celery stalks finely chopped
- 1 onion small, finely chopped, or 2 med. leeks, white part only
- 2 tablespoons flour
- 1 1/2 cups vegetable stock
- 1 teaspoon salt
- 1 teaspoon dried thyme or summer savory
- 1/4 teaspoon garlic powder
- 3 cups ground cashews other nuts can be substituted *
- 3 cups bread crumbs
Method
- Preheat oven to 360 deg. F.
- In a large pan, melt the butter with the black pepper. When melted, cook celery and onion for a few minutes. Add the flour, and smooth out lumps with a spatula. Gradually add the stock until mixture is well-blended and free of lumps.
- Remove from heat and stir in the salt, herbs, and garlic powder. Add the nuts and bread crumbs, and mix well.
- Butter a loaf pan (Pyrex 8-1/2" x 4-1/2" x 2-1/2" is good) and press the mixture into the pan. Bake for 20 - 30 minutes, or until the sides start to brown at the top.
- Remove from oven and let sit for at least 5 - 10 minutes, the longer, the better for slicing. When ready to serve, run a knife around the top of the loaf and turn out of the pan onto a serving plate.
