Don't miss another issue…      Subscribe

Brazil and Cashew Nut Roast with Chestnut Stuffing

 

79

Yield

8

servings

Prep

20

min

Cook

45

min

Ready

75

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

Add review

 

 

Comments

Nutrition Facts

Serving Size 67g (2.4 oz)
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%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed