Vegetarian Christmas Dinner
Servings: 2
Adjust servings here:
Equipment
- cooking pot
- potato masher or hand blender
- sauce pan
- thin sieve
- Oven tray
- baking paper
- piping bag
- piping star tip
Ingredients
RED WINE SAUCE
- 250 ml red wine
- 125 ml mushroom stock
- olive oil
- 1 red onion
- 2 cloves garlic
- 6-7 sprigs thyme
- 2 tbsp balsamic vinegar
- 3 bay leaves
- 2 tbsp flour
POTATO SWIRLS | DUCHESS POTATOES
- 250 grams potatoes
- 30 grams parmesan cheese
- 40 grams cream cheese
- 1 egg yolks
- 1/8 teaspoon nutmeg
- 1/4 teasspoon garlic powder
- salt & pepper
MEAT SUBSTITUTE
- 2 vegetarian burgers
- olive oil
GARNISHING
- 100 grams green peas
- pink peppercorns
- parsley
Instructions
DUCHESS POTATOES
- Peel the potatoes and chop them into small chunks. Add them to a pot, cover with water, add a bit of salt, and boil over medium-high heat for about 30 minutes or until soft.
- Discard the water and use a masher or hand blender to puree the potatoes. Let the mixture cool for at least 10 minutes.
- Preheat the oven to 200°C (400°F)
RED WINE SAUCE
- Warm up a saucepan over medium-high heat and add olive oil.
- Chop the red onions into small rings and cut the garlic in half. Add the onions and garlic to the saucepan and sauté until translucent.
- Add the red wine, mushroom stock, and balsamic vinegar. Add the thyme sprigs, bay leaves and cloves. Simmer over low-medium heat for 30 minutes.
DUCHESS POTATOES part II
- Separate the eggs, add the yolks to the mashed potatoes.
- Add the cream cheese, parmesan cheese, garlic powder, nutmeg and mixed pepper. Combine all the ingredients.
- Transfer the mashed potato mixture to a piping bag with a piping tip. Lay the piping bag flat and push out any air bubbles.
- Line a baking tray with parchment paper. Pipe round, rose-shaped florets onto the tray, leave some space between them.
- Bake for 30-40 minutes or until the florets are golden brown.
GREEN PEAS
- Add the green peas to a pot, add a bit of salt, cover with water and simmer for 8 minutes.
- Discard the water, season with olive oil, salt and pepper. Cover with a lid and set aside.
MEAT SUBSTITUTE
- Heat a frying pan over high heat.
- Add the meat substitutes and fry both sides until dark brown.
- Change the heat to low and cover the pan with a lid. Let it steam for a few minutes.
RED WINE SAUCE part II
- Strain the red wine sauce using a fine sieve.
- Return the sauce to the pan, add the flour and whisk over medium heat until the mixture thickens.
PLATING
- Place the meat substitute in the center of the plate.
- Arrange 4 or 5 potato florets around the meat substitute.
- Use a spoon to add the green peas between the potato swirls.
- Pour the red wine sauce over the meat substitute, add a bit more to the plate.
- Top with chopped parsley and pink peppercorns.