Nut roast (nøddepostej)
A rich nut roast (nøddepostej) – perfect as the vegetarian dish on "det kolde bord", the Danish cold buffet, or as a wholesome lunch.Serves 4-6.
Servings 4 people
Ingredients
- 80 g white quinoa
- 250 g mushrooms, I used portobello
- 200 g parsnip, coarsely grated
- 200 g toasted hazelnuts
- 50 g walnuts
- 1 onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 1 apple, coarsely grated
- 1 handful parsley, finely chopped
- 5-6 sprigs thyme (leaves only), finely chopped
- 2 eggs
- 100-150 ml whipping cream (38% fat)
- 2 tbsp dried breadcrumbs
- Salt and pepper
- A little oil
Instructions
- Cook the quinoa according to the packet instructions and drain it thoroughly.
- If your hazelnuts aren't already toasted, simply tip them into a dry frying pan and toast them over a medium heat until the skins begin to crack, about 8 minutes.Tip the hazelnuts into a clean tea towel and rub off the skins.
- Blitz the nuts finely in a food processor – they should still have some texture. Set aside.
- Heat a little oil in a frying pan and fry the mushrooms over a medium-high heat until they have released their liquid.
- Add the onion, garlic and herbs and cook until the onion is translucent.
- Blitz the mushroom mixture to a coarse paste. If you prefer your nut roast finer in texture, simply blitz it until smooth.
- Tip it into a bowl and stir in the quinoa, nuts, parsnip, apple and eggs.
- Add the cream and breadcrumbs and season with salt and plenty of pepper.
- Grease a loaf tin with a little oil and spoon the mixture in – spread it out and press it down lightly with a spoon.
- Bake the nut roast in a preheated conventional oven (top and bottom heat) at 180°C for 30 minutes, then turn the oven up to 200°C and bake for a further 15-20 minutes until the top is a deep golden brown.
- Leave the nut roast to rest for 15 minutes before serving. It can also be served cold.