Brazil and Cashew Nut Roast with Chestnut Stuffing

127

Yield

servings

Prep

min

Cook

min

Ready

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

Ingredients

2	tablespoons	margarine
1	medium	onions finely chopped
1	each	garlic cloves crushed
5	each	celery stalks finely chopped
¾	cup	cashew nuts finely ground	*
¾	cup	brazil nuts finely ground	*
¼	cup	millet flaked
¼	cup	bread crumbs
½	cup	mashed potatoes
2	teaspoons	parsley leaves minced fresh
1	teaspoon	sage dried	*
½	teaspoon	oregano dried	*
¼	teaspoon	ginger ground	*
¼	teaspoon	cayenne pepper	*
¼	teaspoon	curry powder	*
1	x	lemon half of, and rind, grated	*
1	x	vegetable stock	*
1	x	salt and black pepper to taste	*
1	cup	chestnut puree	*

Directions

Preheat the oven to 375℉ (190℃).

Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes.

Add the garlic and celery and cook 1 minute longer.

Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind.

Add enough wine, stock, or water to moisten the mixture so it holds together.

Season lightly with salt and pepper and mix well.

Put half the mixture in a 8½ x 4½ inch loaf pan.

Cover with chestnut purée, then add the remaining loaf mixture.

Bake for 45 minutes.

If desired, serve with gravy.

* not incl. in nutrient facts

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Nutrition Facts

67g

Amount per Serving

Calories 10245% of calories from fat

% Daily Value *

Total Fat 5g 8%

Saturated Fat 1g 5%

Trans Fat 0g

Cholesterol 1mg 0%

Sodium 126mg 5%

Total Carbohydrate 4g 4%

Dietary Fiber 2g 7%

Sugars g

Protein 5g

Vitamin A 6% • Vitamin C 6%

Calcium 3% • Iron 4%

30	ml	margarine
1	medium	onions finely chopped
1	each	garlic cloves crushed
5	each	celery stalks finely chopped
177	ml	cashew nuts finely ground	*
177	ml	brazil nuts finely ground	*
59	ml	millet flaked
59	ml	bread crumbs
118	ml	mashed potatoes
10	ml	parsley leaves minced fresh
5	ml	sage dried	*
2.5	ml	oregano dried	*
1.3	ml	ginger ground	*
1.3	ml	cayenne pepper	*
1.3	ml	curry powder	*
1	x	lemon half of, and rind, grated	*
1	x	vegetable stock	*
1	x	salt and black pepper to taste	*
237	ml	chestnut puree	*

Brazil and Cashew Nut Roast with Chestnut Stuffing

127

Yield

Prep

Cook

Ready

Ingredients

Ingredients

Directions

Comments

Nutrition Facts

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