CELERY-EARTH APPLE-HEMP ROAST ON GARDEN CHARD AND PAK CHOI

By Karsten Wolf, Lanserhof Tegernsee

Recipe for 4 people: VEGAN

 

Ingredients:

Fried potatoes:

250g Boiled potatoes
800g celery
150g hemp seeds
1 tablespoon of carob bean gum spread
3 spsp nutmeg
3-5 twists from a salt mill Salt, 2-3 twists from a pepper mill Pepper / according to taste
coconut oil for frying
250ml rice cream ( for cooking )

Vegetable component:

2 tablespoons chopped fresh chervil
1 handful of sprouts ( sunflower sprouts )
4 pieces of baby corn
1 bunch of garden chard, approx. 400 g
4-5 small pak choi
100ml coconut milk
1-2 tablespoons each of ginger and lime juice
Soy sauce or lupine sauce 2-3 tablespoons each
20ml coconut fat
60ml vegetable broth
Amera ( Lanserhof bitter spice mix ) from the mill
Fresh chervil

 

Preparation:

First wash and peel the celery. (Tip: Don’t throw away the peel, it can be used further for a vegetable broth) Finely grate the cooked potatoes and raw celery, add 3/4 of the hemp seeds and locust bean gum and fold in. Season with nutmeg and the other spices. Let the prepared dough rest for 30 min and knead again and season to taste if necessary.

During the resting time you can cut the vegetables. Cut the garden chard into 5-6 cm long and 1 cm wide strips, wash and drain in a sieve. Then cut the pak choi in half and clean it if necessary and remove yellow leaves.

Then portion the dough into 8-9 round small equal sized pieces after resting. Press the remaining hemp seeds into the pieces and fry in a pan with the coconut oil until golden brown on both sides. Then cook in the oven for 10 min at 160 degrees Celsius.

Put the coconut milk in a shallow saucepan heat gently and add the garden chard. Add lime juice and simmer gently for 2 min until the liquid has evaporated and becomes slightly creamy. Season to taste with the Amera seasoning.

Lightly sauté the pak choi in the pan with the coconut oil, add the soy or lupine sauce and deglaze with the vegetable stock. Simmer over medium heat, preferably with a glass lid, for 3-4 minutes. Cut the baby corn in half and add to the pan while cooking.

Heat the rice cream in a saucepan, season with Amera and add the chervil. Arrange on the plate and enjoy.

Enjoy the preparation and bon appétit!