Truffle Nut Roast
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
300g roasted nuts – walnuts, hazelnuts and Brazil nuts
150g cooked chestnuts
1 onion, diced
1 parsnip, grated
50g cranberries
50g dried date, chopped
75g cooked spinach
2 tbsp chopped sage
50g panko breadcrumbs
100ml sherry
2 tbsp Black Truffle Pate
1 tbsp oil
1 egg, beaten [optional]
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.
