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  1. Volver a la página de inicio
  2. Recetas
  3. Nut roast with roasted carrots

Nut roast with roasted carrots

Ȑ
Dificultad
ȑ
Tiempo
75 min
&
Autor
lorem ipsum

Esta receta se prepara con:

Producto Batidora de mano Minipimer 9 MQ 9187X Batidora de mano Minipimer 9 MQ 9187X

Ingredientes

Porciones: 4
Prepara:
For the nut roast
30 grams nuts, (hazelnuts, walnuts, almonds and macadamia)
1  carrot, large
1  onion
2  garlic cloves
250 grams kidney beans
150 grams mountain cheese, grated
2 Tbsp mustard
½ bunch of parsley
4 sprigs of thyme
1 Tbsp olive oil
5  eggs
1 tsp. tomato paste
4-5 Tbsp breadcrumbs, or panko
3-4 Tbsp cranberry jelly
1 handful of nuts, for garnish

For the roasted carrots
1 kg carrots, colourful
150 ml orange juice
20 grams parsley
3 Tbsp olive oil
2 Tbsp honey
  salt
  pepper


Instrucciones

PASO 1/16

For the nut roast: Roast the nuts in a pan without oil over medium heat.

PASO 2/16

Peel the onion and garlic and chop them finely together with the herbs with Braun’s MultiQuick 9 350 ml chopper attachment.

PASO 3/16

Remove the nuts from the pan and sauté the chopped onion, herbs and garlic in 1 tbsp. oil until translucent.

PASO 4/16

Preheat the oven to 180°C (hot air) and drain the kidney beans.

PASO 5/16

Peel the carrot and grate finely with the food processor attachment using the fine shredding insert.

PASO 6/16

Add all ingredients except for the jelly to the food processor attachment and blend to a homogeneous dough using the chopping tool. Season with salt and pepper.

PASO 7/16

Line the loaf pan with baking paper, pour in the nut mixture, pressing it down a bit.

PASO 8/16

Bake in the hot oven for about 40-50 minutes.

PASO 9/16

For the roasted carrots: Peel them and quarter of halve lengthwise.

PASO 10/16

Chop parsley with the 350 ml chopper attachment.

PASO 11/16

Emulsify orange juice with honey, olive oil and parsley using the whisk attachment. Season with salt and pepper.

PASO 12/16

Place the carrots on a baking sheet lined with baking paper and toss with orange dressing.

PASO 13/16

Slide the carrots under the loaf roast and cook for about 15-20 minutes.

PASO 14/16

To garnish: Remove the nut roast from the oven when done and let it cool for about 5 minutes.

PASO 15/16

Spread with cranberry jelly and top with nuts.

PASO 16/16

Cut and serve together with carrots and some jelly.


This recipe was prepared using Braun’s MultiQuick 9 (MQ 9187 XLI).
Prepare the recipe also with one of our other models such as Braun's MultiQuick 9 (MQ 9195 XLI) or MultiQuick 7 (MQ 7085 X).
  1. Volver a la página de inicio
  2. Recetas
  3. Nut roast with roasted carrots

Nut roast with roasted carrots

Ȑ
Dificultad
ȑ
Tiempo
75 min
&
Autor
lorem ipsum
Porciones:4
Prepara:

Ingredientes

For the nut roast
30 grams nuts, (hazelnuts, walnuts, almonds and macadamia)
1  carrot, large
1  onion
2  garlic cloves
250 grams kidney beans
150 grams mountain cheese, grated
2 Tbsp mustard
½ bunch of parsley
4 sprigs of thyme
1 Tbsp olive oil
5  eggs
1 tsp. tomato paste
4-5 Tbsp breadcrumbs, or panko
3-4 Tbsp cranberry jelly
1 handful of nuts, for garnish

For the roasted carrots
1 kg carrots, colourful
150 ml orange juice
20 grams parsley
3 Tbsp olive oil
2 Tbsp honey
  salt
  pepper

Esta receta se prepara con: lorem ipsum HB901-MQ9187XLI

Instrucciones

PASO 1/16

For the nut roast: Roast the nuts in a pan without oil over medium heat.

PASO 2/16

Peel the onion and garlic and chop them finely together with the herbs with Braun’s MultiQuick 9 350 ml chopper attachment.

PASO 3/16

Remove the nuts from the pan and sauté the chopped onion, herbs and garlic in 1 tbsp. oil until translucent.

PASO 4/16

Preheat the oven to 180°C (hot air) and drain the kidney beans.

PASO 5/16

Peel the carrot and grate finely with the food processor attachment using the fine shredding insert.

PASO 6/16

Add all ingredients except for the jelly to the food processor attachment and blend to a homogeneous dough using the chopping tool. Season with salt and pepper.

PASO 7/16

Line the loaf pan with baking paper, pour in the nut mixture, pressing it down a bit.

PASO 8/16

Bake in the hot oven for about 40-50 minutes.

PASO 9/16

For the roasted carrots: Peel them and quarter of halve lengthwise.

PASO 10/16

Chop parsley with the 350 ml chopper attachment.

PASO 11/16

Emulsify orange juice with honey, olive oil and parsley using the whisk attachment. Season with salt and pepper.

PASO 12/16

Place the carrots on a baking sheet lined with baking paper and toss with orange dressing.

PASO 13/16

Slide the carrots under the loaf roast and cook for about 15-20 minutes.

PASO 14/16

To garnish: Remove the nut roast from the oven when done and let it cool for about 5 minutes.

PASO 15/16

Spread with cranberry jelly and top with nuts.

PASO 16/16

Cut and serve together with carrots and some jelly.

Notas

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