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Name: Cashew and Chestnut Roast
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 medium onions finely chopped; 4 cloves garlic crushed; 1 tsp each dried rosemary and thyme; 1 1/4 cups cashews ground; 5 medium carrots cooked and mashed; 3/4 cup whole wheat breadcrumbs; 1 vegetable bouillon cube dissolved in 3/4 cup hot w; 3 heaping Tbsp whole wheat flour; 3-4 Tbsp water; 1 cup canned chestnut puree; 1/2 tsp salt

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INGREDIENTS

2 medium onions finely ; chopped
4 cloves garlic ; crushed
1 tsp each dried rosemary and thyme
1 1/4 cups cashews ground
5 medium carrots cooked and mashed
3/4 cup whole wheat breadcrumbs
1 vegetable bouillon cube dissolved in 3/4 cup hot w
3 heaping Tbsp whole wheat flour
3-4 Tbsp water
1 cup canned chestnut puree
1/2 tsp salt

Servings

INSTRUCTIONS

Preheat oven to 350 degrees F. Heat oil in saucepan, then add onions, garlic and herbs. Sauté until onions are soft. Transfer to large mixing bowl.

Add ground cashews, carrots, breadcrumbs and bouillon. Mix well. Add salt and pepper to taste. Whisk flour and water together to make smooth paste, adding more water as needed. Mix into cashew mixture.

In food processor, whiz chestnut puree and salt to blend.

Oil a 2-pound loaf pan or molded pan and spoon half the cashew mixture into the bottom. Spread chestnut mixture on top of cashew mixture, making sure the chestnut mixture stays clear of the sides. Add rest of cashew mixture and press down.

Bake for 45 minutes. Allow to cool in pan for 15 minutes before inverting and serving. Serve with gravy, roasted potatoes, a colorful salad, your favorite vegetables and all the trimmings.

NOTES

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Cashew and Chestnut Roast

2 medium onions finely chopped
4 cloves garlic crushed
1 tsp each dried rosemary and thyme
1 1/4 cups cashews ground
5 medium carrots cooked and mashed
3/4 cup whole wheat breadcrumbs
1 vegetable bouillon cube dissolved in 3/4 cup hot w
3 heaping Tbsp whole wheat flour
3-4 Tbsp water
1 cup canned chestnut puree
1/2 tsp salt

Preheat oven to 350 degrees F. Heat oil in saucepan, then add onions, garlic and herbs. Sauté until onions are soft. Transfer to large mixing bowl. 
Add ground cashews, carrots, breadcrumbs and bouillon. Mix well. Add salt and pepper to taste.  Whisk flour and water together to make smooth paste, adding more water as needed. Mix into cashew mixture.
In food processor, whiz chestnut puree and salt to blend.
Oil a 2-pound loaf pan or molded pan and spoon half the cashew mixture into the bottom. Spread chestnut mixture on top of cashew mixture, making sure the chestnut mixture stays clear of the sides. Add rest of cashew mixture and press down. 
Bake for 45 minutes. Allow to cool in pan for 15 minutes before inverting and serving. Serve with gravy, roasted potatoes, a colorful salad, your favorite vegetables and all the trimmings.

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Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 6 Servings

Calories: 3
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 8.1mg		0 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3

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