HORSERADISH ROULADE WITH PEAR-MASHED POTATOES & SAGE

Horseradish Roulades:

  • 2 Soja Big Steaks
  • 500 ml Vegetable broth
  • 4-5 Gherkins
  • Vegan horseradish (jar)
  • 4 Slices of Veganslices vom Rauch or the like
  • Some plant oil, for frying
  • A few sage leaves

Also:

  • Kitchen twine, for fixing the roulades

Pear-mashed potatoes:

  • 700-800 g Potatoes, mealy
  • 3-4 Pears
  • 3 tbsp Alsan, for frying
  • 1 tsp Brown sugar
  • Black pepper, freshly ground
  • 2 Handful of sage leaves, fresh

Red wine gravy:

  • 1 Onion
  • 1 Carrot
  • Piece of celery
  • Some plant oil, for frying
  • 500 ml Red wine
  • 500 ml Vegetable broth
  • 2 Bay leaves
  • 2 tbsp Pear or apple puree
  • Black pepper

Preparation:

    1. For the red wine gravy peel onions and dice very finely. Then peel a carrot and celery and dice very finely as well. Heat plant oil in a big pan and fry vegetables in it, while occasionally stirring. Deglaze with red wine and simmer for 8-10 min. at middle heat, until the wine is reduced. Infuse with vegetable broth, add bay leaves and simmer for another 10-15 min. Puree the vegetables and sauce with the hand mixer very finely and pass all through a fine kitchen sieve in a pot afterwards. Stir in pear or apple puree, taste with freshly ground pepper, simmer at low heat for 5 min and let it thicken.
    2. For the roulades lay the Soya Big Steaks in a very hot vegetable broth (weight if necessary, so that the Steaks are always covered with liquid) and brew in it for 15-20 min. Take the Soya Steaks out of the broth and allow to cool slightly, press out the liquid with your hands and light pressure.

      Cut through the Soya Steaks with a sharp kitchen knife, so that two thin pieces come out of one steak.Cut gherkins in thin slices. Paint all bisected Soya Steaks thinly with horseradish, cover each with a slice of Veganslices vom Rauch and gherkin slices and then roll up carefully into a roulade. Wrap and fix with some kitchen twine. Heat some plant oil in a pan, put in sage leaves. Fry roulades all-around in the fat golden brown.
    3. For the pear-mashed potatoes peel potatoes, dice roughly and cook through in salt water. Wash pears thoroughly and slice the pulp. Melt Alsan in the pan and let brown sugar dissolve in it. Turn the pear slices in it, spice with freshly ground black pepper and brown.

      Decant the cooked potatoes and mash roughly with the potato masher. Carefully mix in the fried pears and fresh sage leaves.

  

Our tip: Have you already tried the delicious, pan-ready Rosemary-Rolls by Veggyness? Available at our shop – quickly prepared and guaranteed tasty!

 

Portion: 2 People

Recipe: Sophie Mathisz / Photograph: Marcus Maly

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