Vegan Christmas Dinner
We hie a greta idea for you christmas dinner. Delicious and great to prepare.
vegan and vegetarian
Celery and potato and parsley mousse
medium-sized floury potatoes
pepper and salt
coriander seeds roasted and ground
pimento grains freshly ground
or vegan cheese
Celery potato parsley mousse
Dice potatoes and celeriac and cook in salted water. Then drain, mix with nutmeg, white pepper, salt and a little cream to a mousse. Chop parsley and fold in.
Finely chop the cabbage and shallots. Add to a pan and caramelise in oil with pepper, briefly sauté a pinch of sugar, salt, a little cumin and raisins.
Then deglaze with 2cl white wine and simmer for few minutes.
Cook and skin the beetroot, then spin through a spiralizer.
Slice the onions and sauté in olive oil. Add pepper and the spice mixture.
Sauté the tomato puree briefly, deglaze with a little water and bring to a boil.
Add Zoodles and Rose wine. Simmer and refine with 2cl cream.
Season with raspberry vinegar to refine.
Cook polenta in salted water until the desired consistency is achieved. Refine with Pecorino and spread out on a plate about 16 mm high. (Brownie form)
Allow to cool completely. Cut into the desired shape. Heat some olive oil in the pan. Roast the turmeric briefly and fry the polenta pieces in it until crisp.
The beetroot can be prepared the day before. Cook, cool and put in the refrigerator with the bowl. You can also prepare the polenta the day before. Store in the fridge.