English Nut Roast with Waldorf Salad

This is one of my favourite vegetarian dishes and is perfect for meat lovers among us. The al dente risotto forms the base of this nut roast and is packed with flavour from fresh sage, roasted nuts, and sautéed mushrooms, which we spread with a refreshing cranberry compote. The crunchy Waldorf salad made from celeriac, apple, and walnut with a low-fat yoghurt dressing pairs beautifully with it.

mushrooms, celery, celeriac, white onion, chestnut mushrooms, cèpes (porcini), boletus, oyster mushrooms, garlic, sweet potato, lemon [sulphites], cranberry compote, Jonagold apple, seedless white grapes, chilli powder, sage leaves, cashew nuts, hazelnuts, walnuts, mature cheese [lactose, milk], pasteurised free-range egg, yoghurt [lactose, milk], Carnaroli rice, panko (contains gluten) [gluten], organic vegetable stock, homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt) [sulphites], pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose, mosterd, noten, selderij, sulfiet.

Microwave

Heat the nut roast loosely covered for 3-4 minutes (1 person) to 5-7 minutes (2 or more persons). Serve with the Waldorf salad (cold).

Oven — 200°C, 25 minMarleen's choice

Preheat the nut roast covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25 minutes (2 or more persons). Serve with the Waldorf salad (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy163,46 kcal

Fat8,76 g

of which saturated2,42 g

Carbohydrates13,75 g

Dietary fibre1,67 g

Protein5,6 g

Salt0,31 g

Average weight: 540 g