Plant-based Cordon Bleu with Hasselback potatoes and a creamy mushroom sauce
Our plant-based cordon bleu
Crispy breadcrumbs, fine ham and melt-in-the-mouth cheese – a vegan cordon bleu to be proud of. In cooperation with New Roots, the vegan dairy from Bern, we have now been able to bring a 100% plant-based cordon bleu to your plates.
20 Min Working hours.
30 Min Preparation.
4 Portions
leicht
Ingredients
For the Hasselback Potatoes:
4
potatoes
4 tsp
olive oil
1 tsp
sea salt
2 sprigs
rosemary
For the Creamy Mushrooms:
3 tbsp
olive oil
1
garlic clove (sliced)
1
yellow onion (diced)
1 tbsp
sugar
5-6
brown mushrooms (thickly sliced)
1 tsp
sea salt
½ tsp
black pepper
1 spring
rosemary
½ cup
cooking cream
For the Preparation:
1 pack
THE GREEN MOUNTAIN-Cordon Bleu
6 TL
frying oil
Fresh parsley for garnish
This is how it’s done:
1.
Preheat the oven to 220°C. Place a potato on the cutting board and position chopsticks parallel to its length. Slice the potato into approximately ½ cm thick slices, stopping at the chopsticks so it is not cut all the way through. Repeat with all potatoes and place them in a baking dish. Drizzle with olive oil, sprinkle with salt, and tuck rosemary sprigs between the slices. Bake for 30 minutes.
2.
Heat olive oil in a pan and sauté the garlic for 1 minute. Add the onions and sprinkle with sugar. Mix well and let them caramelize for 2–3 minutes. Add the mushrooms, salt, pepper, and rosemary. Sauté over high heat for 2–3 minutes.
3.
Pour in the cooking cream, let it simmer for 1 minute, then remove the pan from the heat. In a separate pan, heat the frying oil. Fry the Cordon Bleu over medium to high heat for 10 minutes, flipping every few minutes to ensure even cooking. Serve the Hasselback potatoes, creamy mushrooms, and Cordon Bleu on plates. Garnish with fresh parsley.
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