Lentil Nut Roast and Proper Roast Potatoes
With Roasted Chantenays & Purple Sprouting Broccoli
This Nut Roast, Roast Potatoes & Chantenays is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
Always refer to the product label for the most accurate ingredient and allergen information.
1 pack(s)
Potato
24 grams
Plain Flour
(ContainsGluten)2 unit(s)
Red Onion
1 punnet(s)
Closed Cup Mushrooms
1 unit(s)
Carrot
30 grams
Cheddar Cheese
(ContainsMilk)1 bag(s)
Walnuts
(ContainsNuts)1 pack(s)
Lentils
25 grams
Panko Breadcrumbs
(ContainsGluten)2 sachet
Vegetable Stock Powder
(ContainsCelery)1 pack(s)
Chantenay Carrot 250g
1 pack(s)
Purple Sprouting Broccoli
1 sachet
Balsamic Vinegar
(ContainsSulphites)1 sachet
Red Wine Stock
(ContainsSulphites)Not included in your delivery
300 milliliter(s)
Water for the Sauce
Preheat your oven to 200°C. Pour a good glug of oil onto a baking tray and pop in your oven. Bring a large saucepan of water to the boil on high heat with 0.5 tsp of salt. Peel the potatoes, chop them into 3cm chunks. Add the potatoes to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour. Give your pan a shake to fluff up the potato. Set aside.
Meanwhile, halve and peel the red onions. Chop half the onions and all the mushrooms into 1 cm sized chunks. Thinly slice the remaining red onion, coarsely grate the normal carrot and grate the cheddar. Roughly chop the walnuts and set aside. Drain and rinse the lentils in a sieve. Heat a drizzle of oil in a large frying pan on a medium high heat. When hot, add the chopped onion, mushroom and grated carrot to the pan and cook stirring frequently until softened, 7-8 mins. Once soft, add the lentils, panko breadcrumbs and veg stock powder.
Mash the mixture until you get a mixture that binds together. Chop the walnuts and add to the pan along with the grated cheddar. Mix well and shape into a log and place on baking tray lined with baking paper. Tip: Wet your hands before shaping to avoid sticking. Bake on the middle of your oven until firm in the middle, 35-40 mins.
Meanwhile, take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt. Roast the potatoes on the top shelf of your oven for 35-40 mins, turn halfway through.
When everything has 30 mins left, pop the chantenay carrots onto a baking tray and drizzle with oil. Season with salt and pepper and mix well, lay in a single layer and bake on the middle shelf of your oven until tender and starting to turn golden, 25-30 mins. Half way through, add the broccoli and pop back into the oven for the remaining time. While everything is cooking, heat a drizzle of oil in a small frying pan on a medium high heat. When hot, add the sliced red onion and balsamic vinegar and cook stirring frequently until soft, 4-5 mins.
Once the onion is soft add the remaining flour and cook stirring frequently for 1-2 mins, add the red wine stock paste and water (see ingredients for amount). Bring to the boil, then reduce the heat to a simmer. Stir frequently until the sauce has reduced and thickened, 6-8 mins. Once everything has cooked, share the nut roast between your plates with the potatoes along side. Serve with the roasted veg on the side and drizzle the gravy over the nut roast. Enjoy.