John Myers
Contents
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Ingredients
Wrong brain: (An idea from the Bohemian kitchen!)
- 1 Medium onion approx. 75 g
- 0,5 cube Yeast approx. 20 g
- 3 tbsp Butter
- 3 Eggs
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tbsp Chives rolls
Beetroot and sweet potato mash:
- 300 g Beetroot
- 300 g Sweet potatoes
- 1 tsp Salt
- 0,5 tsp Ground caraway
- 1 tbsp Butter
- 1 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
Braised pointed cabbage:
- 1 Pointed cabbage approx. 800 g / cleaned approx. 600 g
- 1 Onion approx. 100 g
- 2 tbsp Butter
- 200 ml Vegetable broth (1 teaspoon instant)
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tsp Ground caraway
- 1 tsp Brown sugar
- 2 tbsp Sweet soy sauce
Instructions
False brain:
- Beat the eggs, season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Peel the onion, dice it finely and fry it in a pan with butter (3 tbsp) until translucent. Add the yeast (approx. 20 g) and let it melt while stirring constantly. Pan stir until the yeast starts to smell / smell. Add the beaten eggs and fry like a scrambled egg. Finally sprinkle with chives and cut in half.
Beetroot and sweet potato mash:
- Peel and dice the beetroot and sweet potatoes, cook in salted water for about 25 minutes, drain through a kitchen sieve, return to the hot saucepan, sprinkle with butter (1 tbsp), cooking cream (1 tbsp), coarse sea salt from the mill (2 strong Pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch) and work through / pound through well with the potato masher.
Braised pointed cabbage:
- Remove the outer leaves from the pointed cabbage, quarter, remove the stalk generously and cut into strips. Peel and dice the onion. Heat butter (2 tbsp) in a pan, fry the onion cubes until translucent / stir-fry, add the pointed cabbage strips and fry / fry for a few minutes. Deglaze with the vegetable stock (200 ml), season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), ground caraway seeds (1 teaspoon) and brown sugar (1 teaspoon) and everything Cover and simmer for approx. 15 minutes. Add the sweet soy sauce (2 tbsp) and let simmer for another 5 minutes without the lid. Stir every now and then.
Serve:
- Wrong brain with beetroot and sweet potato mash and braised pointed cabbage spread on 2 plates and serve.
