Cutlet roast with macadamia crust with Romanesco and buttered carrots

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel 2 carrots, wash and roughly cut into pieces. Peel and quarter 2 onions. Wash the meat, dab dry and rub with salt and pepper. Place the roast on the fat pan of the oven or in a large roasting pan and spread the onions and carrots around it. Heat clarified butter and pour it over the meat. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Heat the broth and pour on after approx. 30 minutes when the vegetables are roasted. In the meantime, scoop the roast with the stock. For the crust peel 1 onion and garlic. Finely dice onion and chop garlic.

2. 2

   Heat 10 g butter in a pan and fry the diced onion briefly. Leave to cool. Melt 70 g butter and let it also cool down. Wash parsley and shake dry. Put 1/3 of the parsley aside. Dice the toast and chop finely together with the parsley in the universal chopper. Place in a bowl. Coarsely chop the nuts in the chopper and add them to the bread mixture together with the onion, garlic and liquid butter. Remove the roast from the oven. Increase oven temperature (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Spread the nut crust on the roast and press down gently. Put back into the oven and roast for approx. 30 minutes. In the meantime peel, wash and slice the remaining carrots. Clean, wash and cut the Romanesco into florets. Put the vegetables separately in a little boiling salted water and steam covered for about 15 minutes. Finely dice the remaining onion. Cut remaining parsley into fine strips. Drain vegetables and let them drip off. Heat 20 g butter in each pot.

3. 3

   Increase oven temperature (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Spread the nut crust on the roast and press down gently. Put back into the oven and roast for approx. 30 minutes. In the meantime peel, wash and slice the remaining carrots. Clean, wash and cut the Romanesco into florets. Put the vegetables separately in a little boiling salted water and steam covered for about 15 minutes. Finely dice the remaining onion. Cut remaining parsley into fine strips. Drain vegetables and let them drip off. Heat 20 g butter in each pot. For the carrots, sauté onion in a pot, then add carrots and parsley and toss. Melt butter in the second pot, brown lightly and pour over the Romanesco. Keep warm. Remove the finished roast from the oven and let it rest for 5-10 minutes. Pour the stock through a sieve into a small pot and bring to the boil. Mix starch with a little cold water. Stir into the stock, bring to the boil briefly and season with salt and pepper. Cut the roast into slices and arrange on a large plate with vegetables and sauce. Boiled potatoes taste good with it

4. 4

   For the carrots, sauté onion in a pot, then add carrots and parsley and toss. Melt butter in the second pot, brown lightly and pour over the Romanesco. Keep warm. Remove the finished roast from the oven and let it rest for 5-10 minutes. Pour the stock through a sieve into a small pot and bring to the boil. Mix starch with a little cold water. Stir into the stock, bring to the boil briefly and season with salt and pepper. Cut the roast into slices and arrange on a large plate with vegetables and sauce. Boiled potatoes taste good with it

Nutrition Facts

KCAL
640 kcal

CARBS
18 g

FATS
37 g

PROTEINS
60 g