Nut Roast
A delicious dish made with hazelnuts, bread crumbs and juicy apples.
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
hazelnuts (filberts)
|
|
| 3 | ounces |
bread crumbs
|
|
| 1 | each |
carrots
grated |
|
| 1 | each |
onions
grated |
|
| 1 | each |
apples
grated |
|
| 1 | tablespoon |
tomato purée (passata)
|
|
| 1 | teaspoon |
marmite
|
* |
| 1 | teaspoon |
olive oil
|
|
| 1 | x |
garlic
two taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
hazelnuts (filberts)
|
|
| 86.7 | ml/g |
bread crumbs
|
|
| 1 | each |
carrots
grated |
|
| 1 | each |
onions
grated |
|
| 1 | each |
apples
grated |
|
| 15 | ml |
tomato purée (passata)
|
|
| 5 | ml |
marmite
|
* |
| 5 | ml |
olive oil
|
|
| 1 | x |
garlic
two taste |
*
|
Directions
Roast the hazel nuts at about 300 degrees until skins blacken and then remove the skins. Put vegetables in water, boil a few minutes, reserve water. Mix all ingredients, roll into shape, cover with breadcrumbs, bake 40 minutes at 400℉ (200℃). Serve with gravy made with tomato purée garlic and reserved water.
