John Myers
Ingredients for 3 servings:
- 6 large potatoes, leftovers from the lecture or fresh
- 1 small cauliflower
- 1 bunch of spring onions
- 1 onion(s)
- some vegetable stock powder
- some oil for frying
- some salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
vegan, simple
Bring the potatoes to a boil (unless you have some left over from the presentation, in which case use those). Depending on their size, they’ll need about 45 minutes, but after 35 minutes you can pierce them to check. While the potatoes are cooking, clean the cauliflower, remove the florets from the stem, and cook in salted water for about 15 minutes. They should still have some firmness. Peel and dice the onion, wash and chop the spring onions. When the cauliflower is ready, drain it, add it to the spring onions, and set aside. When the potatoes are tender, peel them, dice them, and fry them in oil with the diced onions. I always add a little vegetable stock powder at this point. If you like, you can also use a little chili oil. Once the potatoes and onion are lightly browned, add the remaining vegetables, season with salt and pepper, and heat through again. Can be eaten as a main course or as a side dish.
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