Pfeffer-Medaillon mit Selleriepüree, Thymian-Karotten und Glühweinsoße

Pepper medaillons with purée, carrots and mullet wine sauce

Unsere Plant-Based PEPPER Medaillons

Something special for all veggie gourmets: raw and finely peppered medallions for pan-frying or grilling for that extra smoky flavor. Tender, aromatic, spicy, and full of protein—ideal for your holiday menu.

2 Portions

light

THE GREEN MOUNTAIN Plant-based Pffefer-Medaillons

Ingredients

1 pack

THE GREEN MOUNTAIN Plant-based Pepper Medaillons

carrots with greens

sprigs of thyme

300 g

celeriac

100 g

floury potatoes

150 ml

unsweetened plant-based milk alternative

1 tbsp

vegetable butter

clove garlic

onion

100 ml

mulled wine

200 ml

vegetable stock

3 tbsp

soya sauce

1/2 tbsp

baking cocoa

coarse sea salt

a little salt and pepper

vegetable oil (for frying)

This is how it's done:

Preheat the oven to 180°C. Wash the carrots, remove most of the greens and pat dry. Cut the carrots lengthways into long pieces. Finely chop the thyme leaves. Spread the carrots out on a baking tray lined with baking paper, drizzle with oil and season with thyme and coarse sea salt. Place in the oven and bake for approx. 30–40 mins. until the vegetables are cooked and just starting to brown. Meanwhile, move on to the next step in the recipe.

Meanwhile, move on to the next step in the recipe.<br /> Peel the potatoes and celeriac and cut into cubes of roughly the same size. Place in a pan with the plant-based milk alternative, bring to the boil, cover and simmer over a medium heat for approx. 20 mins. Continue with the rest of the recipe while you are waiting. At the end of the cooking time, stir in the plant-based butter alternative. Remove from the heat and mash to a fine, creamy purée using a potato masher or hand blender. Season to taste with salt and pepper.

Peel and finely chop the garlic and onion . Heat some oil in a pan. Add the garlic and onions and sauté for approx. 2–3 mins. Add the tomato purée and fry briefly. Deglaze with mulled wine, allow the alcohol to boil away and then add the vegetable stock, soya sauce and cocoa powder. Season to taste with salt and pepper. Mix the cornflour with a little water in a small bowl and add to thicken the sauce. Stir well and bring to the boil until the sauce is thick enough.

Heat some vegetable oil in a frying pan. Fry the THE GREEN MOUNTAIN Plant-based pepper medallions over a medium heat for approx. 7–11 mins. on both sides, turning several times. Serve the medallions with celeriac purée, carrots and the mulled wine sauce.

Zutaten

2 Pck.

THE GREEN MOUNTAIN-Beef Chunks

50 g

Pflanzenöl

100 g

Selleriewürfel

100 g

Karottenwürfel

50 g

Stangensellerie

50 g

Champignons, geviertelt

150 g

Zwiebel, in Streifen

10 g

Knoblauch

40 g

Tomatenmark

50 ml

Portwein

50 ml

Rotwein

1 l

vegane Bratensosse

So wird’s gemacht:

Die Beef Chunks in Pflanzenöl scharf anbraten.

Gemüse hinzugeben und weiterbraten bis leichte Röstaromen entstehen. Tomatenmark zugeben, leicht rösten, mit Rotwein und Portwein ablöschen.

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon würzen.

1 Stunde bei niedriger Temperatur leicht köcheln lassen – wenn nötig mit etwas Stärke binden.

Kartoffeln schälen und in dünne Scheiben schneiden. Die Scheiben in einer Schüssel mit Olivenöl, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad für ca. 40 Minuten bei Ober- und Unterhitze backen.