Fine Cut auf Kartoffelpüree mit Rotweinzwiebeln
A Feast for the Palate
Tender fine-cut meat, creamy mashed potatoes, and aromatic red-wine onions are paired with sweet, roasted carrots and heartily sautéed king oyster mushrooms. A hearty, comforting dish with sophisticated flavors—perfect for special moments of indulgence.
4 Portions
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Ingredients
For the mashed potatoes:
800 g
floury potatoes
120 ml
Plant-Based Beverage
40 g
Butter (v)
1 TSP
Salt
nutmeg
Pepper
For the fine cut
4 Pices The Green Mountain Fine Cut
1 TBSP.
OIL
1 TSP
Mustard
1 TSP
Sweet paprika powder
Pepper
For the red wine onions
3
red onions
1 TBSP.
Oil
150 ml
Red wine
1 TBSP.
Maple syrup
1 TBSP.
Balsamic vinegar
1 TSP
Thyme
salt and pepper
For the carrots
400 g
Carrots
1 TBSP.
OIL
1 TBSP.
Maple syrup
1 TSP
Thyme
salt and pepper
For the king oyster mushrooms
250 g
King oyster mushrooms
1 TBSP.
Oil
Soy sauce
Pepper
This is how it’s done:
1.
Peel the potatoes, cut them into pieces, and boil them in salted water until tender. Drain and mash them with plant-based milk and butter until creamy. Season to taste with salt, nutmeg, and pepper.
2.
Cut the carrots in half lengthwise, toss them with oil, maple syrup, thyme, salt, and pepper, and roast them at 200 °C (top and bottom heat) for about 25 minutes.
3.
Cut the onions into thin strips and sauté them in oil for 5 minutes. Add the red wine, maple syrup, balsamic vinegar, and thyme, and simmer over medium heat until the onions are soft and glossy.
4.
Slice the king oyster mushrooms lengthwise and sauté them in oil over high heat. Season with soy sauce and pepper to taste.
5.
Sauté the Fine Cut in a hot pan with oil until crispy. Add mustard and paprika, and sauté briefly.
6.
Spoon the mashed potatoes onto the plates and garnish with Fine Cut, red wine onions, carrots, and king oyster mushrooms.
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