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  1. Back to homepage
  2. Recipes
  3. Nut roast with roasted carrots

Nut roast with roasted carrots

Ȑ
Difficulty
ȑ
Time
75 min
&
Author
lorem ipsum

This recipe is prepared with:

Product MultiQuick 9 Hand blender MQ 9187XLI MultiQuick 9 Hand blender MQ 9187XLI

Ingredients

Servings: 4
Makes:
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


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).
  1. Back to homepage
  2. Recipes
  3. Nut roast with roasted carrots

Nut roast with roasted carrots

Ȑ
Difficulty
ȑ
Time
75 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients

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

This recipe is prepared with: lorem ipsum HB901-MQ9187XLI

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.

Notes

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