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Make a sauté with carrot and onion and when they have softened add the mushrooms and lentils
Deglaze with the red wine and let cook for 5 min; when we no longer smell alcohol, turn off the heat.
Add soy sauce, spices, tomato paste and let cook for 10 min until the mixture has dried out.
Blend everything with the hand blender (not too much, leave it a bit coarse)
Add the oat flakes and let it warm up for 15 min.
Meanwhile, cut the ingredients for the cream sauce and place them in a loaf pan
Season it with 10 g of oil (leave the rest of the oil for the end) and start preheating the oven to 200 degrees.
Now take the puff pastry, unroll it and place the warmed mixture inside lengthwise, shaping it into a roast with a spoon
Close the puff pastry first from the horizontal edges and then the vertical ones,
Turn the roast over with the help of the baking paper and make slight slits on the surface.
Bake the roast together with the rest of the vegetables for the cream sauce for about 45 min; check it after 25 min, it should be golden on top
When it is ready, take the vegetables and place them in a jug and blend with the hand blender
Meanwhile, add 40 g of oil in a thin stream, right while blending; this will create a kind of super tasty mayonnaise.
Now we can serve the roast with our cream sauce, it will be a real hit
Italia, Lombardia
| Energy (kcal) | 183.38 |
| Carbohydrates (g) | 28.69 |
| of which Sugars (g) | 2.72 |
| Fat (g) | 2.17 |
| of which Saturates (g) | 0.65 |
| Protein (g) | 10.09 |
| Fiber (g) | 5.48 |
| Sale (g) | 0.15 |
