For the nut roast: Roast the nuts in a pan without oil over medium heat.
Peel the onion and garlic and chop them finely together with the herbs with Braun’s MultiQuick 9 350 ml chopper attachment.
Remove the nuts from the pan and sauté the chopped onion, herbs and garlic in 1 tbsp. oil until translucent.
Preheat the oven to 180 C° (hot air) and drain the kidney beans.
Peel the carrot and grate finely with the food processor attachment using the fine shredding insert.
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.
Line the loaf pan with baking paper, pour in the nut mixture, pressing it down a bit.
Bake in the hot oven for about 40-50 minutes.
For the roasted carrots: Peel them and quarter of halve lengthwise.
Chop parsley with the 350 ml chopper attachment.
Emulsify orange juice with honey, olive oil and parsley using the whisk attachment. Season with salt and pepper.
Place the carrots on a baking sheet lined with baking paper and toss with orange dressing.
Slide the carrots under the loaf roast and cook for about 15-20 minutes.
To garnish: Remove the nut roast from the oven when done and let it cool for about 5 minutes.
Spread with cranberry jelly and top with nuts.
Cut and serve together with carrots and some jelly.
For the nut roast: Roast the nuts in a pan without oil over medium heat.
Peel the onion and garlic and chop them finely together with the herbs with Braun’s MultiQuick 9 350 ml chopper attachment.
Remove the nuts from the pan and sauté the chopped onion, herbs and garlic in 1 tbsp. oil until translucent.
Preheat the oven to 180 C° (hot air) and drain the kidney beans.
Peel the carrot and grate finely with the food processor attachment using the fine shredding insert.
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.
Line the loaf pan with baking paper, pour in the nut mixture, pressing it down a bit.
Bake in the hot oven for about 40-50 minutes.
For the roasted carrots: Peel them and quarter of halve lengthwise.
Chop parsley with the 350 ml chopper attachment.
Emulsify orange juice with honey, olive oil and parsley using the whisk attachment. Season with salt and pepper.
Place the carrots on a baking sheet lined with baking paper and toss with orange dressing.
Slide the carrots under the loaf roast and cook for about 15-20 minutes.
To garnish: Remove the nut roast from the oven when done and let it cool for about 5 minutes.
Spread with cranberry jelly and top with nuts.
Cut and serve together with carrots and some jelly.
