Vegetable Pastry with Nuts and Lingonberry Yogurt
Vegetable pastry with nuts and lingonberry yogurt is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g ground hazelnuts
- 150 g Ground Almonds
- 50 g cashews
- 200 g spinach (frozen, pureed)
- 250 g Broccoli
- 1 onion
- 2 large eggs
- semolina breadcrumbs (as needed)
- Salt
- Pepper (freshly ground)
- Cayenne pepper
- Nutmeg (freshly grated)
- cold-pressed olive oil
- Lingonberry jam (to taste)
- 250 g plain yogurt (3.5% fat)
Instructions
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1.
Preheat the oven to 180°C.
-
2.
Gently thaw the spinach in a small pot, then drain well. Wash the broccoli, cut into rosettes and blanch in boiling salted water for 6-7 minutes. Drain and puree. Peel and finely chop the onion, sauté until translucent in 1-2 tablespoons of oil. Mix the vegetables with the onion, hazelnuts and almonds. Add whisked eggs and knead. Gradually fold in 6 tablespoons of breadcrumbs; the mixture should not become too firm. If still soft, add another 1-2 tablespoons. Season with salt, pepper, nutmeg and cayenne, then fold in cashews. Butter a terrine mold and pour in the mixture. Smooth the top and place in a roasting dish. Fill hot water up to about 3 cm below the rim of the mold and bake for approximately 1 hour. Serve with a yogurt-lingonberry cream: mix yogurt with 1-2 tablespoons lingonberry jam.
