Nutty Harvest Loaf

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons butter (plus extra for greasing)
• 1 lb potato, diced
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 cup unsalted peanuts
• 1 1/3 cups fresh breadcrumbs
• 1 egg, beaten
• 2 tablespoons chopped cilantro
• 2/3 cup vegetable stock
• 1 cup sliced mushrooms
• 2 ounces sun-dried tomatoes, sliced
• salt and pepper
• 2/3 cup sour cream
• 2 teaspoons tomato paste
• 2 teaspoons honey
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 grease a 1-lb loaf pan. bring a pan of lightly salted water to a boil and cook the potatoes for 10 minutes, until cooked through. drain well, mash, and set aside.
• 2 melt 1 tablespoon butter in a skillet. add the onion and garlic and fry gently for 2-3 minutes, until soft.
• 3 finely chop the nuts or process them in a food processor for 30 seconds with the breadcrumbs.
• 4 mix the chopped nuts and breadcrumbs into the potatoes with the egg, cilantro, and stock. stir in the onion and garlic and mix well.
• 5 melt the remaining tablespoon of butter in the skillet, add the sliced mushrooms, and cook for 2-3 minutes.
• 6 press half of the potato mixture into the base of the loaf pan. spoon the mushrooms on top and sprinkle with the sun-dried tomatoes. spoon the remaining potato mixture on top and smooth the surface. cover with foil and bake in a preheated oven at 350° for 1 hour, or until firm to the touch.
• 7 meanwhile, mix the sauce ingredients together.
• 8 turn out the loaf, cut into slices, and serve with the sauce.