Chestnut Roast

Chestnut Roast

Duration 60 minutes
Persons 6 people


  1. Preheat the oven to 180 degrees. Peel and chop the onions, peel the chestnuts and cook in plenty of water. Finely mix onions, sultanas, chestnuts, cashews, sage and margarine in a processor.
  2. Heat the canola oil in a pan, peel the onions, cut into 2mm thick strips and add the thyme then simmer on medium heat until golden brown.
  3. Slice the mushrooms and grate the celery with a coarse grater and sauté until almost no water is left.
  4. Drain the soaked quinoa, puree the kidney beans and add both with the cornstarch to the mix and combine well. Season with salt and pepper and place in a greased dish.
  5. Bake the roast in the oven for 30-40 minutes, allow to cool briefly and cut into slices.