{"id":28379,"date":"2025-11-01T16:32:32","date_gmt":"2025-11-01T15:32:32","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=28379"},"modified":"2025-11-01T16:32:34","modified_gmt":"2025-11-01T15:32:34","slug":"pepper-medaillons-with-celeriac-puree","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/pepper-medaillons-with-celeriac-puree\/","title":{"rendered":"Pepper Medaillons with celeriac Pur\u00e9e"},"content":{"rendered":"
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Pepper medaillons with pur\u00e9e, carrots and mullet wine sauce<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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<\/div>\n <\/div>\n <\/section>\n \n\n\n
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Unsere Plant-Based PEPPER Medaillons<\/h2>\n\n\n\n

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\u2014ideal for your holiday menu.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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2 Portions<\/p>

light<\/p> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n\n

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\n \"THE <\/figure>\n <\/div>\n\n \n
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Ingredients<\/h2>\n\n
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1 pack<\/p>\n

THE GREEN MOUNTAIN Plant-based Pepper Medaillons<\/p>\n <\/div>\n

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6<\/p>\n

carrots with greens<\/p>\n <\/div>\n

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4<\/p>\n

sprigs of thyme<\/p>\n <\/div>\n

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300 g<\/p>\n

celeriac<\/p>\n <\/div>\n

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100 g<\/p>\n

floury potatoes<\/p>\n <\/div>\n

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150 ml<\/p>\n

unsweetened plant-based milk alternative<\/p>\n <\/div>\n

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1 tbsp<\/p>\n

vegetable butter<\/p>\n <\/div>\n

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1<\/p>\n

clove garlic<\/p>\n <\/div>\n

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1<\/p>\n

onion<\/p>\n <\/div>\n

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100 ml<\/p>\n

mulled wine<\/p>\n <\/div>\n

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200 ml <\/p>\n

vegetable stock<\/p>\n <\/div>\n

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3 tbsp<\/p>\n

soya sauce<\/p>\n <\/div>\n

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1\/2 tbsp<\/p>\n

baking cocoa<\/p>\n <\/div>\n

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coarse sea salt<\/p>\n <\/div>\n

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a little salt and pepper<\/p>\n <\/div>\n

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vegetable oil (for frying)<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n \n

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This is how it's done:<\/h2>\n <\/div>\n\n
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1.<\/strong><\/p>\n

Preheat the oven to 180\u00b0C. 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\u201340 mins. until the vegetables are cooked and just starting to brown. Meanwhile, move on to the next step in the recipe.<\/p>\n <\/div>\n

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2.<\/strong><\/p>\n

Meanwhile, move on to the next step in the recipe.<br \/>\r\nPeel 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 pur\u00e9e using a potato masher or hand blender. Season to taste with salt and pepper.<\/p>\n <\/div>\n <\/div>\n\n \n

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3.<\/strong><\/p>\n

Peel and finely chop the garlic and onion . Heat some oil in a pan. Add the garlic and onions and saut\u00e9 for approx. 2\u20133 mins. Add the tomato pur\u00e9e 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.<\/p>\n <\/div>\n

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4.<\/strong><\/p>\n

Heat some vegetable oil in a frying pan. Fry the THE GREEN MOUNTAIN Plant-based pepper medallions over a medium heat for approx. 7\u201311 mins. on both sides, turning several times. Serve the medallions with celeriac pur\u00e9e, carrots and the mulled wine sauce.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n<\/div>\n\n\n\n\n\n

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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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2 Pck.<\/p>\n\n\n\n

THE GREEN MOUNTAIN-Beef Chunks<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Pflanzen\u00f6l<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Selleriew\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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100 g<\/p>\n\n\n\n

Karottenw\u00fcrfel<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Stangensellerie<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Champignons, geviertelt<\/p>\n<\/div>\n\n\n\n

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150 g<\/p>\n\n\n\n

Zwiebel, in Streifen<\/p>\n<\/div>\n\n\n\n

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10 g<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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40 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Portwein<\/p>\n<\/div>\n\n\n\n

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50 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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1 l<\/p>\n\n\n\n

vegane Bratensosse
<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Die Beef Chunks in Pflanzen\u00f6l scharf anbraten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Gem\u00fcse hinzugeben und weiterbraten bis leichte R\u00f6staromen entstehen. Tomatenmark zugeben, leicht r\u00f6sten, mit Rotwein und Portwein abl\u00f6schen.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Wenn der Wein reduziert ist, die vegane Bratensosse zugeben. Mit Senf, Miso, Salz, Pfeffer, Lorbeer und etwas Estragon w\u00fcrzen.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

1 Stunde bei niedriger Temperatur leicht k\u00f6cheln lassen \u2013 wenn n\u00f6tig mit etwas St\u00e4rke binden.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Kartoffeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Die Scheiben in einer Sch\u00fcssel mit Oliven\u00f6l, Paprika Pulver, Salz und Pfeffer marinieren und anschliessend auf einem Backblech mit Backpapier verteilen. Die Kartoffeln bei 200 Grad f\u00fcr ca. 40 Minuten bei Ober- und Unterhitze backen.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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UNSER TIPP<\/h2>\n\n\n\n

Hier sind der Kreativit\u00e4t keine Grenzen gesetzt. F\u00fcr eine
festlichen Touch kann das Gericht mit schwarzem Tr\u00fcffel verfeinert werden.<\/p>\n\n\n\n

Wer es gerne weihnachtlich m\u00f6chte, kann Rosinen und einen
Hauch Zimt mit schmoren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n

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Vegane Bratensosse:<\/h2>\n<\/div>\n\n\n\n
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\"THE<\/figure>\n<\/div>\n\n\n\n
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Zutaten <\/h2>\n\n\n\n
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40 ml<\/p>\n\n\n\n

Pflanzen\u00f6l zum Anbraten<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Karotten, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Sellerie, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Zwiebeln, gew\u00fcrfelt<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Champignons<\/p>\n<\/div>\n\n\n\n

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200 g<\/p>\n\n\n\n

Lauch<\/p>\n<\/div>\n\n\n\n

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1 Zehe<\/p>\n\n\n\n

Knoblauch<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

Tomatenmark<\/p>\n<\/div>\n\n\n\n

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100 ml<\/p>\n\n\n\n

Portwein, rot<\/p>\n<\/div>\n\n\n\n

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200 ml<\/p>\n\n\n\n

Rotwein<\/p>\n<\/div>\n\n\n\n

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50 g<\/p>\n\n\n\n

dunkle Miso-Paste<\/p>\n<\/div>\n\n\n\n

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<\/p>\n\n\n\n

Salz, Pfefferk\u00f6rner, brauner Zucker, Wacholder, Piment, Thymian, Rosmarin<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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So wird’s gemacht:<\/h2>\n<\/div>\n\n\n\n
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1.<\/strong><\/p>\n\n\n\n

Karotten und Sellerie bei hoher Hitze in Pflanzen\u00f6l braun anr\u00f6sten,
restliches Gem\u00fcse hinzugeben und mit anr\u00f6sten.<\/p>\n<\/div>\n\n\n\n

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2.<\/strong><\/p>\n\n\n\n

Wenn das Gem\u00fcse gleichm\u00e4ssig gebr\u00e4unt ist, kommt das Tomatenmark hinzu.<\/p>\n<\/div>\n\n\n\n

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3.<\/strong><\/p>\n\n\n\n

Sobald sich am Topfboden eine dunkle Kruste bildet, mit etwas Rotwein und Portwein abl\u00f6schen, damit sich die Kruste l\u00f6st.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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4.<\/strong><\/p>\n\n\n\n

Den Wein einkochen lassen und den Vorgang wiederholen bis eine sch\u00f6ne dunkle Basis entsteht.<\/p>\n<\/div>\n\n\n\n

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5.<\/strong><\/p>\n\n\n\n

Mit Gem\u00fcsefond, Sojasosse aufgiessen und die dunkle
Miso Paste dazugeben und
Gew\u00fcrze zugeben.<\/p>\n<\/div>\n\n\n\n

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6.<\/strong><\/p>\n\n\n\n

2 Stunden leise k\u00f6cheln lassen, passieren und auf die gew\u00fcnschte Intensit\u00e4t reduzieren.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n\n\n\n

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our recipe suggestions<\/h2>\n\n\n\n

Not sure what to make with our products? You can find some delicious recipe ideas here:<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Boeuf<\/div>

60 Min.<\/p>

medium<\/p><\/div>

Boeuf Bourguignon<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
\n
\"Louisiana<\/div>

45 Min.<\/p>

medium<\/p><\/div>

Louisiana loaded fries with plant-based paprika chunks<\/h3><\/div><\/a>\n <\/div>\n <\/div>
\n
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\"Lauwarmer<\/div>

30 Min.<\/p>

medium<\/p><\/div>

Lukewarm chicken and chickpea salad<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
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Our diverse range<\/h2>\n<\/div>\n\n\n\n
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<\/div><\/div>\n\n\n\nView products<\/a>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":28690,"comment_status":"closed","ping_status":"closed","template":"","categories":[112,80],"tags":[],"class_list":["post-28379","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-festive","category-steak-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/28379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte"}],"about":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/types\/rezepte"}],"author":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/comments?post=28379"}],"version-history":[{"count":13,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/28379\/revisions"}],"predecessor-version":[{"id":28871,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/28379\/revisions\/28871"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media\/28690"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=28379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=28379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=28379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}