Juicy nut roast with sweet potato puree

Name: Juicy nut roast with sweet potato puree
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 100 g white quinoa; 5 Onions; 1 kg small mushrooms; 1 kg Carrots; 7 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g Hazelnut kernels; 125 g Soft apricots; 250 g Vacuum cooked chestnuts; 4 Stem(s) Sage; 1 collar flat leaf parsley; 100 g crushed almonds; 50 g puffed amaranth; 3 Eggs (Gr. M); 7 TABLESPOONS dry white wine; 125 g Cranberries (glass); 1 heaped tbsp. flour; 1 TEASPOON Vegetable broth (instant); 150 g Whipped cream; 7-10 Tbsp Fat and flour

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

100 g white quinoa
5 Onions
1 kg small mushrooms
1 kg Carrots
7 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g Hazelnut kernels
125 g Soft apricots
250 g Vacuum cooked chestnuts
4 Stem(s) Sage
1 collar flat leaf parsley
100 g crushed almonds
50 g puffed amaranth
3 Eggs (Gr. M)
7 TABLESPOONS dry white wine
125 g Cranberries (glass)
1 heaped tbsp. flour
1 TEASPOON Vegetable broth (instant)
150 g Whipped cream
7-10 Tbsp Fat and flour

Directions

1
For the roast, soak quinoa overnight in plenty of water. Peel and finely dice the onions. Clean the mushrooms, wash if necessary. Coarsely chop 700 g of mushrooms. Peel and wash the carrots and grate 300 g of carrots finely.
2
Heat 4 tablespoons of oil in a very large frying pan. Add the chopped mushrooms and fry them vigorously, turning them over.
3
2⁄3 the onions and grated carrots briefly fry. Season with salt and pepper. Roughly chop the nuts. Chop apricots and chestnuts coarsely. Wash sage and 1 bunch of parsley, shake dry, pluck off leaves and chop.
4
Pour the quinoa into a sieve, rinse and drain very well. Add quinoa, nuts, apricots, chestnuts, 2⁄3 of parsley (leave the rest aside for garnishing), sage, almonds and amaranth to the mushroom mixture in the pan and fry briefly.
5
Season to taste with salt and pepper. Pour into a large bowl and leave to cool slightly.
6
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a box mould (11 x 30 cm; approx. 1.8 l capacity) and dust with flour. Whisk 3 eggs and white wine and stir into the cooled mushroom mixture.
7
Fill into the tin, smooth it down, place on the side of a baking tray and bake in a hot oven for 50-55 minutes.
8
For the rest of the side dishes, halve or quarter the carrots lengthwise, depending on size. Mix with 2 tablespoons of oil, salt and 1 pinch of sugar. Approx. 10 minutes after starting the baking time, spread the carrots on the free side of the baking tray and bake until the end.
9
About 15 minutes before the end of the baking time, spread the cranberries evenly on the roast and bake with it.
10
For the sauce, halve the rest of the mushrooms depending on their size. Heat 1 tablespoon of oil in a frying pan and fry the mushrooms until brown, turning them over. Fry the rest of the onions briefly. Season with salt and pepper.
11
Dust with flour, sweat for 1-2 minutes. Add 300 ml water and cream while stirring. Stir in stock, bring to the boil and simmer for 2-3 minutes. Season to taste with salt and pepper.
12
Switch off the oven. Remove the roast and let it rest in the pan for about 10 minutes. Keep carrots warm in the oven. Turn the roast out of the pan and cut into slices. Serve with carrots, mashed potatoes and mushroom cream.
13
Serve sprinkled with parsley. Sweet potato puree tastes good with it.