Nut Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 medium onion (s)
- 1 medium carrot (s)
- 125 g hazelnuts, round
- 125 g cashew nuts, coarsely round
- 125 g reen spelled meal
- 50 g flakes (melted or oat flakes)
- 2 tablespoon tomato paste
- 250 ml vegetable stock
- some oil
- some salt and pepper
- 1 teaspoon herbs Provence or fresh thyme
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Finely dice the onions and finely grate the carrot. Heat the oil and fry the onion with the carrots until the onion is translucent. Roast the green spelled grist briefly and then add the broth and bring to the boil, simmer on low heat for 10 minutes.
- Stir in the nuts and flakes and season with the tomato paste and spices. Remove the dough from the heat and knead well with a spoon until a moist, firm dough is formed.
- Shape the dough into a meat loaf with moistened hands and place in a greased baking dish. Bake the whole thing for about 30 minutes at 180 ° C in the preheated oven on the middle rack.
- It goes well with mushroom sauce with pasta or potatoes.
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