Hauptspeise Archives - Page 2 of 2

Ingredients for about 4 people:

500 g potatoes
1 cauliflower
400 g fresh mushrooms (mixed)
1 onion
4 cloves of garlic
rapeseed oil
herb salt
freshly ground black pepper
caraway
chilli flakes
ginger powder
curry powder
mustard oil
In addition:
a few stalks of fresh thyme

Preparation:

1. For the thyme potatoes, scrub the potatoes with a vegetable brush, wash, clean if necessary and boil in a little salted water until soft.
2 In the meantime, clean and wash the cauliflower and cut into florets. Roughly chop the stalk. Blanch the chopped cauliflower in water with granulated vegetable stock. Then drain, collect the cooking water and set aside.
3 Wipe the mushrooms with a damp cloth, clean and cut into slices or quarters.
4 Peel and finely dice the onion.
5 Peel the garlic, remove the centre and chop very finely.
6. heat the rapeseed oil in a deep pan, fry the diced onion until translucent, then add the garlic and fry briefly.
7. Add the drained cauliflower florets with the chopped mushrooms and fry lightly.
8. Add a little of the cauliflower water and simmer everything together for about 15 minutes.
9. Season with herb salt, freshly ground black pepper, cumin, chilli flakes, ginger powder and curry powder.
10. Peel the potatoes and toss briefly in a pan with a little mustard oil and fresh thyme.
11. To serve, arrange the cauliflower and mushroom pan with the thyme potatoes on flat plates and sprinkle with some fresh thyme leaves.

My suggestion:

Product description:

Thyme is native to the Mediterranean region. People have been using thyme as a medicinal plant for thousands of years, as it can help with coughs, bronchitis, hoarseness and sore throats. If you rub the thyme leaves in your fingers when cooking, the typical, intense odour wafts into your nose, as the small leaves on the woody stalk are full of essential oils.

Ingredients for about 4 people:

about 400 g Brussels sprouts
300 g potatoes
1 leek
300 g carrots
1 onion
1 pack of smoked tofu
1 tablespoon of coconut oil
curry powder
smoked paprika powder
savory
thyme
fennel seeds
cumin
1 bay leaf
1 litre vegetable stock
1 bay leaf
Tamari or Shoyu
herb salt
freshly ground black pepper
a few sprigs of parsley

Preparation:

1. For the Brussels sprouts stew, wash and trim the sprouts and make a small incision in the stalk.
2. Scrub the potatoes with the vegetable brush, clean if necessary and dice.
3. Clean the leek, wash and cut into coarse rings.
4. Scrub the carrots with the vegetable brush, clean and slice.
5. Peel and finely chop the onion.
6. Drain the smoked tofu and cut into large cubes.
7. Heat the coconut oil in a high-sided pan and fry the onion cubes in it until translucent.
8. Add the smoked tofu, curry powder, smoked paprika powder, savoury, thyme, fennel seeds, cumin and bay leaf and fry briefly.
9. Then add the potatoes, leeks, carrots and bay leaf, stir briefly to mix and deglaze with the vegetable stock.
10. Allow the whole mixture to simmer for about 20 minutes.
11. Then remove the bay leaf and season with the tamari or shoyu, the herb salt and freshly ground black pepper.
12. Wash the parsley, spin it dry, chop it finely and mix it into the stew.
13. Serve immediately in deep bowls.

My recommendations:

You can also substitute diced kohlrabi or turnip for the Brussels sprouts.

Product description:

Brussels sprouts, like all other types of cabbage, are full of nutrients such as vitamins, phytochemicals and minerals. Brussels sprouts and other varieties are a good source of vitamin C. However, not everyone tolerates cabbage equally well – bloating in particular can be an unpleasant but harmless side effect. There is an effective way to counteract this, as various spices such as thyme, caraway and fennel make cabbage easier to digest.

Category Archives: Hauptspeise

Cauliflower and mushroom vegetables accompanied by thyme potatoes (vegan)

Seasonal Brussels sprouts stew with smoked tofu (vegan)