We hie a greta idea for you christmas dinner. Delicious and great to prepare.
Course Main dishes
Cuisine vegan and vegetarian
Keyword christmas
Servings 2Persons
Ingredients
Celery and potato and parsley mousse
4medium-sized floury potatoes
1/4celery
80-100mlwhipped creamvegan
1/2bunchparsley
pinch ofnutmeg
white pepper
salt
Cabbage Slaw
1/4cabbage
1shallot
pepper and salt
Caraway seed
1tbspraisins
2clwhite wine
Beetroot Curbey
2beet roots
2red onions
olive oil
1tbsptomato paste
2clrose wine
2clcream vegan
1tbspraspberry vinegar
1/2tspcoriander seeds roasted and ground
1/4tspnutmeg
2pimento grains freshly ground
1/2tspcinnamon
Polenta Bar
125gpolenta
400mlof water
20gPecorino optionalor vegan cheese
1tspturmeric
olive oil
Instructions
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.
Cabbage Slaw
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.
Beetroot Curbey
Cook and skin the beetroot, then spin through a spiralizer.
Mix spices.
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.
Polenta Bar
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.
Notes
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.