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  1. Zurück zur Startseite
  2. Rezepte
  3. Lentil roast with plum-thyme chutney

Lentil roast with plum-thyme chutney

Ȑ
Schwierigkeitsgrad
ȑ
Zeit
90 Minuten
&
Verfasser
lorem ipsum

Zutaten

Portionen: 4
Ergibt:

50 grams hazelnuts, for the roast
200 grams mushrooms, for the roast
2  carrots, for the roast
2  garlic cloves, for the roast
1  onion, large, for the roast
60 grams oat flakes, for the roast
1  psyllium husks, for the roast
200 grams red lentils, for the roast
250 grams chickpeas, for the roast
3  soy sauce, for the roast
2  Worcester sauce, for the roast
1  paprika powder, smoked, for the roast
1 tsp. cinnamon, for the roast
½ bunch of parsley, for the roast
2  vegetable oil, for the roast
5  eggs, for the roast
500 grams plums, for the chutney
4  shallots, for the chutney
1 bunch of thyme, for the chutney
80 grams cane sugar, for the chutney
4  balsamic vinegar, for the chutney
1 tsp. cinnamon, for the chutney
2  vegetable oil, for the chutney
200 g green beans, for the side dish
1  knob celery, for the puree
4-5  garlic cloves, for the puree
150 ml oat cream, for the puree
1  onion, for the puree
  salt
  pepper


Anweisungen

SCHRITT 1/25

For the lentil roast: Cook the lentils, drain and set aside. Preheat the oven to 200 C°.

SCHRITT 2/25

Peel the onion and garlic and chop finely with Braun’s MultiQuick 9 500 ml chopper attachment.

SCHRITT 3/25

Peel the carrots and process into small cubes with the food processor attachment using the dicing insert.

SCHRITT 4/25

Mix the diced carrots with 1 tbsp. oil, season with salt and pepper. Then roast on a baking sheet covered with baking paper for 10 minutes in the preheated oven.

SCHRITT 5/25

Finely chop the oat flakes with the 250 ml chopper attachment.

SCHRITT 6/25

Heat 1 tbsp. oil in a frying pan, sauté the onion and garlic together with paprika powder and cinnamon in it for 2-3 minutes until translucent.

SCHRITT 7/25

Drain the chickpeas and leave to drain.

SCHRITT 8/25

Clean the mushrooms thoroughly and chop them with the food processor attachment using the chopping tool in Pulse mode 3-4 times. Transfer into a bowl.

SCHRITT 9/25

Wash the parsley and shake dry. Chop it together with the chickpeas and hazelnuts with the food processor attachment using the chopping tool.

SCHRITT 10/25

Put the chopped ingredients in a large bowl and add the onions and garlic as well as the roasted carrots, oatmeal, psyllium husks, soy sauce, Worcester sauce and eggs and mix until well combined. Season with salt and pepper.

SCHRITT 11/25

Line a loaf pan with baking paper and pour the roast mixture into it. Bake in the preheated oven at 180 C° for about 40 minutes.

SCHRITT 12/25

For the plum chutney: Wash the plums thoroughly, remove the seeds and cut into small pieces with the food processor attachment using the dicing insert.

SCHRITT 13/25

Peel the shallots and chop them finely with the 250 ml chopper attachment.

SCHRITT 14/25

Heat oil in a saucepan and sauté the shallots in it with cinnamon for about 2 minutes until translucent.

SCHRITT 15/25

Wash the thyme and pluck the leaves from the twigs.

SCHRITT 16/25

Add plums, sugar, vinegar and thyme to the shallots and cook covered for about 30-40 minutes. Season to taste with salt and pepper.

SCHRITT 17/25

For the side dish: Wash the green beans and cut off the ends.

SCHRITT 18/25

Cook them in salted boiling water for 3-4 minutes, drain and keep warm.

SCHRITT 19/25

For the puree: Peel the celery and cut into large pieces. Process into small cubes with the food processor attachment using the dicing insert.

SCHRITT 20/25

Peel the onion and garlic and finely chop with the 250 ml chopper attachment.

SCHRITT 21/25

Heat oil in a saucepan, sauté the onion and garlic for about 2 minutes until translucent.

SCHRITT 22/25

Add the celery cubes and oat cream, cover and cook for about 20 minutes.

SCHRITT 23/25

Puree finely with the hand blender shaft and season with salt and pepper.

SCHRITT 24/25

To garnish: Remove the lentil roast from the oven, let it cool sligthly, lift it out of the pan with baking paper and spread it with chutney.

SCHRITT 25/25

Slice the roast and serve together with puree, beans and remaining chutney.


This recipe was prepared using Braun’s MultiQuick 9 (MQ 9195 XLI).
Prepare the recipe also with one of our other models such as Braun's MultiQuick 9 (MQ 9187 XLI) or MultiQuick 7 (MQ 7087 X).
  1. Zurück zur Startseite
  2. Rezepte
  3. Lentil roast with plum-thyme chutney

Lentil roast with plum-thyme chutney

Ȑ
Schwierigkeitsgrad
ȑ
Zeit
90 Minuten
&
Verfasser
lorem ipsum
Portionen:4
Ergibt:

Zutaten


50 grams hazelnuts, for the roast
200 grams mushrooms, for the roast
2  carrots, for the roast
2  garlic cloves, for the roast
1  onion, large, for the roast
60 grams oat flakes, for the roast
1  psyllium husks, for the roast
200 grams red lentils, for the roast
250 grams chickpeas, for the roast
3  soy sauce, for the roast
2  Worcester sauce, for the roast
1  paprika powder, smoked, for the roast
1 tsp. cinnamon, for the roast
½ bunch of parsley, for the roast
2  vegetable oil, for the roast
5  eggs, for the roast
500 grams plums, for the chutney
4  shallots, for the chutney
1 bunch of thyme, for the chutney
80 grams cane sugar, for the chutney
4  balsamic vinegar, for the chutney
1 tsp. cinnamon, for the chutney
2  vegetable oil, for the chutney
200 g green beans, for the side dish
1  knob celery, for the puree
4-5  garlic cloves, for the puree
150 ml oat cream, for the puree
1  onion, for the puree
  salt
  pepper

Anweisungen

SCHRITT 1/25

For the lentil roast: Cook the lentils, drain and set aside. Preheat the oven to 200 C°.

SCHRITT 2/25

Peel the onion and garlic and chop finely with Braun’s MultiQuick 9 500 ml chopper attachment.

SCHRITT 3/25

Peel the carrots and process into small cubes with the food processor attachment using the dicing insert.

SCHRITT 4/25

Mix the diced carrots with 1 tbsp. oil, season with salt and pepper. Then roast on a baking sheet covered with baking paper for 10 minutes in the preheated oven.

SCHRITT 5/25

Finely chop the oat flakes with the 250 ml chopper attachment.

SCHRITT 6/25

Heat 1 tbsp. oil in a frying pan, sauté the onion and garlic together with paprika powder and cinnamon in it for 2-3 minutes until translucent.

SCHRITT 7/25

Drain the chickpeas and leave to drain.

SCHRITT 8/25

Clean the mushrooms thoroughly and chop them with the food processor attachment using the chopping tool in Pulse mode 3-4 times. Transfer into a bowl.

SCHRITT 9/25

Wash the parsley and shake dry. Chop it together with the chickpeas and hazelnuts with the food processor attachment using the chopping tool.

SCHRITT 10/25

Put the chopped ingredients in a large bowl and add the onions and garlic as well as the roasted carrots, oatmeal, psyllium husks, soy sauce, Worcester sauce and eggs and mix until well combined. Season with salt and pepper.

SCHRITT 11/25

Line a loaf pan with baking paper and pour the roast mixture into it. Bake in the preheated oven at 180 C° for about 40 minutes.

SCHRITT 12/25

For the plum chutney: Wash the plums thoroughly, remove the seeds and cut into small pieces with the food processor attachment using the dicing insert.

SCHRITT 13/25

Peel the shallots and chop them finely with the 250 ml chopper attachment.

SCHRITT 14/25

Heat oil in a saucepan and sauté the shallots in it with cinnamon for about 2 minutes until translucent.

SCHRITT 15/25

Wash the thyme and pluck the leaves from the twigs.

SCHRITT 16/25

Add plums, sugar, vinegar and thyme to the shallots and cook covered for about 30-40 minutes. Season to taste with salt and pepper.

SCHRITT 17/25

For the side dish: Wash the green beans and cut off the ends.

SCHRITT 18/25

Cook them in salted boiling water for 3-4 minutes, drain and keep warm.

SCHRITT 19/25

For the puree: Peel the celery and cut into large pieces. Process into small cubes with the food processor attachment using the dicing insert.

SCHRITT 20/25

Peel the onion and garlic and finely chop with the 250 ml chopper attachment.

SCHRITT 21/25

Heat oil in a saucepan, sauté the onion and garlic for about 2 minutes until translucent.

SCHRITT 22/25

Add the celery cubes and oat cream, cover and cook for about 20 minutes.

SCHRITT 23/25

Puree finely with the hand blender shaft and season with salt and pepper.

SCHRITT 24/25

To garnish: Remove the lentil roast from the oven, let it cool sligthly, lift it out of the pan with baking paper and spread it with chutney.

SCHRITT 25/25

Slice the roast and serve together with puree, beans and remaining chutney.

Anmerkungen

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