Plant based Gelfite FIsh with Honey Roasted Carrots

Ingredients: 

• 500g baby rainbow carrots, stems trimmed, peeled, and halved lengthways 
• 5 regular carrots, 3 peeled and cut into oblong coin shapes, 2 peeled and finely grated 
• 2 large parsnips, peeled, finely grated 
• 2 leeks (white part only), finely shredded or grated 
• 1 purple skinned (white-fleshed) sweet potato, peeled and finely grated 
• 1 cup flat leaf parsley leaves, finely chopped + extra for garnish 
• ½ cup dill frons, finely chopped + extra for garnish 
• 1/3 cup blanched almond meal 
• 6 tbsp extra virgin olive oil (EVOO) divided + extra for drizzling 
• 2 tbsp of honey 
• Sea salt and finely ground black pepper to taste 
• Beetroot horseradish to serve (optional). 

Method: 

1. Preheat oven to 170c fan forced. 
2. Place rainbow carrots into oven safe dish. Drizzle with 2 tbsp of EVOO, 2 tbsp of honey, sea salt and black pepper. Toss to coat and bake for 30mins. 
3. Place leeks into small saucepan. Drizzle with EVOO and cook over a medium/low heat for 5-10 minutes or until softened and translucent. Set aside until cool enough to handle. 
4. In a large bowl combine sauteed leeks with the grated carrot, parsnip, sweet potato, finely chopped parsley, dill, almond meal, 2 tbsp of EVOO, sea salt and black pepper. Stir until the mixture is evenly incorporated and can hold its form when shaped (add extra EVOO if mixture is too dry or additional almond meal if too wet).   
5. Line a large baking tray with a layer of baking paper. Drizzle lined tray with EVOO. Shape the grated vegetable mixture into oval shapes using two spoons and place onto baking sheet, leaving a little space between each. Bake for approximately 30 minutes or until the vegetables are cooked through and just starting to colour. 
6. Meanwhile prepare the carrot coins by boiling in salted water on a medium low heat for 25-30 minutes or until fork tender. 
7. To assemble, place the honey roasted carrots to one side of serving dish. Place plant based gefilte fish onto serving dish and garnish each with a slice of the boiled carrot and a frond of fresh dill. Place a small mound of beetroot horseradish to the side of your serving dish. Garnish with flat leaf parsley leaves or any mild fresh herbs of your choosing. Serve at room temperature. 

Lainie Cadry is a registered nurse working in the sphere of Paediatrics. Her passion for health and wellbeing is also seen in her cooking where Lainie reimages the traditional recipes of her diverse Jewish cultural heritage with a fun, nourishing and soulful approach. At 20 years old, Lainie was the youngest to be published in the Monday Morning Cooking Club’s third cookbook, “It’s Always About the Food” and has since contributed to further cookbooks and publications. In 2017, Lainie launched her Instagram account “lainieskitchen” where her community of followers can find her recipes, tablespaces and entertaining ideas. Check out Lainie's Instagram here.