For the minced roast, first place the romaine pot in cold water. Put the bread roll in warm water. Finely dice the onion. In a coated frying pan, heat the sunflower oil or other vegetable oil and fry the chopped onion until golden.
Mix the minced meat with the curd cheese, the squeezed out bread, the roasted onions, the pepper, salt, mustard, marjoram, the garlic and the breadcrumbs to a homogeneous (not too soft) mass and form an oblong roast.
Place the minced roast in the Roman pot and cook in the oven at 225 to 250 °C for about an hour with the lid closed (do not preheat the oven!). Then open the lid and roast the roast for another 15 minutes until crispy.
Remove the roast from the cooking pot. Mix mustard with warm water, pour carefully into the romaine pot and place briefly in the oven to create a “juice”.
For the mashed potatoes, peel and rinse potatoes and cut into eighths. Soften in salted water. Mash with a blender. Add the low-fat milk, oil, a tiny bit of salt and nutmeg and blend one more time.
For the carrots, peel the carrots and cut into narrow slices. Caramelize the sugar in the walnut oil and fry the carrots briefly. Add water and season with salt and pepper. Stew for about 10 to 15 minutes until soft. Finely chop the parsley and coarsely chop the sunflower seeds and add to the carrots before serving.