Main courses

Mashed potatoes with celery, carrot and sauce

Name: Mashed potatoes with celery, carrot and sauce
Prep time: 60 min
Total time: 60 min
Yield: For 6 servings:
Ingredients: 2 kg potatoes; 1 EL Rapunzel salt; 4 EL Rapunzel olive oil extra virgin; 2 EL margarine; 2 tablespoons Rapunzel white almond butter; 1 TL Rapunzel salt; 1/2 Glass Rapunzel kalamata olives violet; 1 glass of Rapunzel capers in olive oil; 1 large tuber of celery; 50 g flour; 75 ml plant drink; 1 teaspoon mustard; ½ TL Rapunzel salt; ¼ tsp pepper; 250 g Rapunzel hazelnuts roasted; 100 g Rapunzel Gomasio, sesame and sea salt; For frying: Rapunzel frying oil; 1/2 kg carrots orange; 1/2 kg carrots purple; For seasoning: pepper and Rapunzel salt; For frying: Rapunzel olive oil extra virgin; 2 onions; 1 handful of porcini mushrooms; 1 handful of mushrooms; 1 handful of Rapunzel soft tomatoes; 1 tablespoon of pepper; 1 tablespoon Rapunzel herbal salt; 1 tsp thyme; 1 teaspoon coriander seeds; 70 ml Rapunzel frying oil

Wilhelm Studio

60 Min.

For 6 servings:

Vegan

Info

Perptime 60 Min.

Ingredients

Portions

2 kg potatoes
1 EL Atlantic sea salt fine
4 EL Olive oil extra virgin
2 EL margarine
2 White almond butter, from Europe
1 TL Atlantic sea salt fine
1 Kalamata olives violet, pitted in brine
1 Capers in olive oil
1 large tuber of celery
50 g flour
75 ml plant drink
1 teaspoon mustard
1 TL Atlantic sea salt fine
1 tsp pepper
250 g Hazelnuts roasted
100 g Gomasio, sesame and sea salt, HIH
Frying oil
1 kg carrots orange
1 kg carrots purple
Atlantic sea salt fine
Olive oil extra virgin
2 onions
1 handful of porcini mushrooms
1 handful of mushrooms
1 Soft tomatoes
1 tablespoon of pepper
1 Herb salt with iodine
1 tsp thyme
1 teaspoon coriander seeds
70 ml Frying oil
2 tablespoons soy sauce
2 White almond butter, from Europe
1 teaspoon Sonnentor smoked paprika spice
350 ml water

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

For the Mashed potatoes: Peel, wash and cut floury potatoes into large pieces. Cover and cook in salted water for 20-25 minutes. Add olive oil, margarine almond butter and 1 teaspoon sea salt to the potatoes and mash everything with a potato masher to form a puree. Add some almond milk or lukewarm water as needed. Cut Kalamata olives in half and fold into the puree together with the capers in olive oil.

For the elery cutlet: Peel the celeriac, halve it and cut it into slices about 1 cm thick. Optionally, cook the celery slices in plenty of boiling salted water for 5 minutes and drain. Put flour, vegetable milk, mustard, salt and pepper in a deep plate and mix. Chop the hazelnut kernels and add them to Gomasio in a second deep plate and mix. Turn the celery slices first in the liquid flour mixture, then in the hazelnut Gomasio breadcrumbs - press well. Heat the oil in a pan and fry the celery slices at medium heat on each side for about 3 minutes until crispy.

For the Carrot vegetables: Wash, peel and slice the carrots orange and purple. Then fry with olive oil until al dente and season with salt and pepper.

For the Sauce: Peel onions and cut into small cubes. Cut porcini mushrooms, mushrooms and soft tomatoes into small cubes and fry them together with pepper, herb salt, thyme and coriander seeds in frying and baking oil. Deglaze with soy sauce. Add almond butter, smoked paprika and 350 ml water, simmer and finally puree.