John Myers
Contents
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Ingredients
Celery steak:
- 1 Pc. Celery root
- 2 tbsp Pesto
- 0,5 Pt Feta
- 150 g Nuts or kernels
- Oil
Duchess potatoes:
- 500 g Potatoes
- 2 Pc. Egg yolk
- 2,5 tbsp Butter
- 2,5 tbsp Milk
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Nutmeg
- 2 tbsp Thyme
Hummus:
- 1 Can Chickpeas
- 3 tbsp Tahini
- 2 tbsp Oil
- 2 Pc. Garlic cloves
- 2 tbsp Lemon juice
- 1 tbsp Paprika powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Water
roasted chickpeas
- 6 tbsp Chickpeas
- 1 tbsp Oil
- 1 tsp Paprika powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic powder
Sauce:
- Soup greens
- 200 ml Red wine
- 500 ml Vegetable broth
- 1 tsp Salt
- 1 tsp Pepper
- 1 Pr Sugar
- 5 Pc. Mushrooms
- 2 tbsp Tomato paste
Seasonal vegetables:
- 1 Pc. Parsnip fresh
- 2 Pc. Parsley root
- 1 Pc. Carrot purple
- 150 g Mushrooms brown
- 0,5 Pc. Leek
- Cress
- Sprouts
Instructions
Sauce:
- Cut soup greens and mushrooms into bite-sized pieces and fry in a saucepan with a little oil. Add tomato paste and continue to fry.
- Season with salt, pepper and sugar and then deglaze with the red wine. Bring to the boil briefly and add the stock. Let everything simmer over a low heat.
Duchess potatoes:
- Cook the potatoes in salted water, then peel and mash them in a bowl with the butter and the spices.
- Add eggs and milk and mash to a relatively smooth mass, fill into a piping bag and squirt heaps onto a baking sheet lined with baking paper.
Roasted chickpeas:
- Drain the chickpeas, catching the water. Remove 6 tablespoons of the chickpeas and mix with the ingredients for the roasted chickpeas.
- Place on the baking sheet with the duchess potatoes and bake at 180 ° C for about 20 minutes.
Hummus:
- Mix the remaining chickpeas with the tahini, spices, water, oil and garlic to a smooth mass. If the hummus is still too firm, add a little more water and oil.
Celery steak:
- Peel the celery and cut into even 2 cm thick slices, if you like, you can cut these into rectangles.
- Lightly oil the celery and fry on both sides in a grill pan until grill marks appear.
- Chop nuts / kernels and mix with pesto and feta. Spread the mixture over the celery and place on a baking sheet.
- Bake with the duchess potatoes for another 15 minutes at 180 ° C, then grill for another 3-5 minutes.
- Strain the sauce and let it reduce further over a low heat.
Vegetables:
- In the meantime, peel the seasonal vegetables and cut into thin slices, rings and sticks. Fry in a pan with a little oil until the vegetables are firm to the bite.
Serving:
- Place the hummus on a plate, place the vegetables on top, serve duchess potatoes, place the celery steak and garnish with the sauce and the cress / sprouts.
Nutrition
Serving: 100gCalories: 154kcalCarbohydrates: 9.9gProtein: 3.4gFat: 11.3g
