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Recipes
Nut roast with roasted carrots

Nut roast with roasted carrots

Difficulty

Low

Time

75 min

Author

Ingredients

Servings: 4

Makes:

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

Instructions

STEP 1/16

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

STEP 2/16

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

STEP 3/16

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

STEP 4/16

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

STEP 5/16

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

STEP 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.

STEP 7/16

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

STEP 8/16

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

STEP 9/16

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

STEP 10/16

Chop parsley with the 350 ml chopper attachment.

STEP 11/16

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

STEP 12/16

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

STEP 13/16

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

STEP 14/16

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

STEP 15/16

Spread with cranberry jelly and top with nuts.

STEP 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).

Back to homepage
Recipes
Nut roast with roasted carrots

Nut roast with roasted carrots

Show me the recipe

Difficulty

Low

Time

75 min

Author

Show me the recipe

Servings:4

Makes:

Ingredients

Instructions

STEP 1/16

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

STEP 2/16

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

STEP 3/16

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

STEP 4/16

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

STEP 5/16

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

STEP 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.

STEP 7/16

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

STEP 8/16

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

STEP 9/16

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

STEP 10/16

Chop parsley with the 350 ml chopper attachment.

STEP 11/16

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

STEP 12/16

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

STEP 13/16

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

STEP 14/16

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

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Nut roast with roasted carrots

Ingredients

Instructions

STEP 1/16

STEP 2/16

STEP 3/16

STEP 4/16

STEP 5/16

STEP 6/16

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STEP 8/16

STEP 9/16

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STEP 15/16

STEP 16/16

Nut roast with roasted carrots

Ingredients

Instructions

STEP 1/16

STEP 2/16

STEP 3/16

STEP 4/16

STEP 5/16

STEP 6/16

STEP 7/16

STEP 8/16

STEP 9/16

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Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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