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History Cookbook: Carrot Roll

This recipe is in categories World War 2, Main courses
About this recipe
Healthiness : (415 votes)
Difficulty:  2 out of 5 difficulty
Comments: The cold potato can be tricky to handle, it doesn't roll out very well. We found it easiest to use our hands.
Preparation Time: 20 mins
Cooking Time: 30-40 minutes
Number of servings: Serves 4 as part of a main meal.
Serving suggestions: Serve with green vegetables and well seasoned brown gravy.

Carrots were particuarly promoted as a healthy eating food during WW2. This recipe was submitted by Fergus Martin, Chef at the Robinson Centre, Wyboston.
  • 2 large carrots
  • salt and pepper
  • 5ml (1tsp) vegetable extract
  • 10ml (2tsps) fine oatmeal
  • cold cooked mashed potato
  • Knife
  • Chopping board
  • Peeler
  • Teaspoon
  • Pan
  • Rolling pin
  • Pastry board
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Peel and then grate the carrots coarsely
  2. Cook for 5-10 minutes in 1-2 tsp water. Cover the pan so they steam, using a low heat
  3. Remove from the heat, season well and add the vegetable extract and oatmeal
  4. Boil for 5 minutes, stirring to thicken
  5. Leave to  cool
  6. Put the oven on to Gas 6, 200 C
  7. Dust the pastry board with flour and roll out (shape) the cold potato into an oblong shape
  8. Place the carrot filling in the centre, then fold over and shape into a roll
  9. Dot with a few shavings of fat and bake in the oven until nicely browned
Carrot Roll - print view  Carrot Roll - print view

If you tried this recipe and liked it, tell us about it
There are 17 comments for this recipe.
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Name: Harrylewis 8th June 2016
So cheap but not good
Name: Sophie S 26th January 2016
i loved it , helped with homwork
Name: Imogen 14th December 2013
it was disgusting i can't believe i actually made that!
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