Truffle Nut Roast
Rated 5.0 stars by 1 users
Servings
6
A hearty blend of nuts, dried fruit, vegetables, and chestnuts, elevated with aromatic black truffle, this luxurious nut roast is perfect as a gourmet vegetarian centerpiece or festive main.
Ingredients
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300g roasted nuts – walnuts, hazelnuts and Brazil nuts
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150g cooked chestnuts
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1 onion, diced
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1 parsnip, grated
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50g cranberries
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50g dried date, chopped
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75g cooked spinach
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2 tbsp chopped sage
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50g panko breadcrumbs
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100ml sherry
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2 tbsp Black Truffle Pate
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1 tbsp oil
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1 egg, beaten [optional]
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1 tsp Flaked Black Truffle Sea Salt
Directions
Preheat your oven to 200˚C. In a frying pan soften your onions in oil and add in your parsnip, sage and spinach.
Blitz all your nuts in a food processor until a coarse texture. Then in a large bowl combine all ingredients together.
Add the Flaked Black Truffle Sea Salt to your mixture
Grease and line a roasting tin and fill with your truffle nut roast mixture. Press down but don’t compact too firmly. Then cover the top with a sheet of baking parchment and bake for around 1 hour. Allow to cool slightly and turn out. Serve with cranberry sauce and roasted root vegetables.
