![homemade vegetable nut homemade vegetable nut](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1479997254/eq3w6uzfrke13rfoijuv.jpg)
homemade vegetable nut
preserves from Italy
Homemade vegetable nut
Homemade vegetable nut
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
With the nut you know, it is better not to exaggerate, for a matter of taste and health but let's just say it, in the kitchen it is a must! So let's see how to easily prepare it in the house (both with the traditional method and with the Kenwood Cooking Chef)
(TRADITIONAL VERSION) First of all with a mixer all the vegetables and the herbs, then put it all in a non-stick pot
Add salt and oil so I should cook for medium to low flame for about 40-50 minutes stirring regularly (or until the vegetables are not well dried by the water released during cooking)
When the cooking is done in pot I transfer the mixture obtained on a baked baking sheet, evenly and dry in a stove at 170 ° for about 20-25 minutes
At this point, I completely cool down, then chop the mixer (if I want to get a granular nut) or put it in special stamps
I keep it in the fridge
KENWOOD VERSION: First, with the blade mixer, all the vegetables and the herbs, then put it all in the bowl for cooking
I add salt and oil to the crescent moon, I select the stirring speed in cooking 3 and cook at 120 ° for about 1.30 / 2h (or until the cooking water has dried)
When the cooking is done in pot I transfer the mixture obtained on a baked baking sheet, evenly and dry in a stove at 170 ° for about 20-25 minutes
At this point, I completely cool down, then chop the mixer (if I want to get a granular nut) or put it in special stamps
I keep it in the fridge