HEAVEN, EARTH & WATER WITH HORSERADISH SAUCE

Horseradish sauce:

  • 1 Onion
  • 1 tbsp Alsan
  • 200 ml Vegan white wine
  • 150 ml Oat Cuisine
  • 115 g Vegan creamed horseradish
  • 300 ml Vegetable broth
  • ½ Bunch chives, chopped finely
  • 1 Lemon, peel scoring
  • 100-150 ml Oat drink, unsweetened
  • Freshly grated horseradish, optional
  • Black pepper, freshly ground
  • Salt

Heaven, Earth & Water:

  • 700 g Potatoes, waxy
  • Some plant oil, for frying
  • 2 Apples (e.g. brand Jonagold)
  • 1 tbsp Alsan
  • 2 tsp Brown sugar
  • Salt
  • Black pepper, freshly ground
  • A handful of smooth parsley, freshly chopped
  • ca. 25 g Dulse red algae

Preparation

    1. For the horseradish sauce peel onions and chop finely. Let 1 tbsp of Alsan dissolve in a pan and roast the onions in it, then extinguish with vegan white wine and let the liquid simmering reduce to the half. Infuse Oat Cuisine, vegan creamed horseradish as well as vegetable broth and boil up together for a short time, then reduce the heat. Mix in finely chopped chives, the peel scoring of a lemon and oat drink and let it simmer for 10 min. while occassionally stirring. Give the sauce through a colander into a pot and add seasoning to the favored heat: add finely grated, fresh horseradish and taste with black pepper and salt. Let the horseradish sauce simmer for another 10 min., then take it away from the cooker and let it cool down completely.
    2. Peel potatoes, cut in about 1x1 cm small cubes and blanch in simmering salt water for 3-4 min., then immediately decant through a sieve. Heat some plant oil in a big pan and fry the potato cubes in it golden brown (turn occasionally).
    3. Wash apples and dry them, then cut the pulp away from the core and also cut, with the peel, in about 1x1 cm small cubes. Let 1 tbsp of Alsan dissolve in a second pan and melt brown sugar in it. Add apple cubes and roast under constantly turning 5-8 min.
    4. Mix crispy fried potato cubes and baked apple cubes, season to your taste with salt and black pepper and fold in freshly chopped parsley.
    5. Put dried Dulse red algae in a colander and rinse carefully under running cold water. Separate the algae carefully from another and let drip off.

 

    Place the warm fried potatoes-baked apple-salad on a sea of horseradish sauce and decorate with pure Dulse red algae on the plate.

 

Our tip: This recipe of course tastes fantastic with spicy vegan grill sausages – for example the delicious Bratgriller made by Hobelz from our shop!

Portion: 2-3 People

 

Recipe: Sophie Mathisz / Photograph: Marcus Maly

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