Pepper medallion with salad bouquet

1.

Preheat the oven to 180°C. Wash the carrots, remove most of the greens, and pat dry. Slice the carrots lengthwise into long pieces. Finely chop the thyme leaves. Spread the carrots on a baking tray lined with parchment paper, drizzle with oil, and season with thyme and coarse sea salt. Place in the oven and bake for about 30–40 minutes until the vegetables are tender and just starting to brown. Meanwhile, proceed with the recipe.

2.

Peel the potatoes and celeriac and cut them into evenly sized cubes. Place them in a pot with the plant-based milk alternative, bring to a boil, and simmer, covered, over medium heat for about 20 minutes. Meanwhile, continue to the next step. After cooking, stir in the plant-based butter alternative. Remove from heat and mash into a smooth, creamy purée using a potato masher or immersion blender. Season with salt and pepper.

3.

Peel and finely chop the garlic and onion. Heat a little oil in a saucepan. Add the garlic and onion and sauté for about 2–3 minutes. Add the tomato paste and briefly roast it. Deglaze with mulled wine, allow the alcohol to evaporate, then add the vegetable broth, soy sauce, and cocoa powder. Season with salt and pepper. In a small bowl, mix the cornstarch with a bit of water, then add it to the sauce for thickening. Stir well and bring to a boil until the sauce reaches the desired thickness.

4.

Heat some plant oil in a frying pan. Fry The Green Mountain plant-based Pepper Medallions over medium heat for about 7–11 minutes on both sides, turning several times. Serve the medallions with celeriac purée, roasted carrots, and the mulled wine sauce.