{"id":29514,"date":"2026-03-19T09:39:17","date_gmt":"2026-03-19T08:39:17","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=29514"},"modified":"2026-03-19T09:39:18","modified_gmt":"2026-03-19T08:39:18","slug":"plant-cuts-cauliflower-and-potato-puree","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/plant-cuts-cauliflower-and-potato-puree\/","title":{"rendered":"Plant Cuts with cauliflower and potato pur\u00e9e"},"content":{"rendered":"
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Plant Cut with cauliflower and potato pur\u00e9e<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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THE GREEN MOUNTAIN Plant Cut<\/h2>\n\n\n\n

THE GREEN MOUNTAIN’s Plant Cut offers a delightful change of pace in plant-based cuisine. It impresses with a recipe made exclusively from natural ingredients and a full-bodied, savory flavor.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

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

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\n \"\" <\/figure>\n <\/div>\n\n \n
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Ingredients<\/h2>\n\n
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4 <\/p>\n

THE GREEN MOUNTAIN Plant Cuts<\/p>\n <\/div>\n

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600 g<\/p>\n

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

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300 g<\/p>\n

cauliflower florets<\/p>\n <\/div>\n

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200 ml<\/p>\n

oat milk<\/p>\n <\/div>\n

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4 tbsp<\/p>\n

extra virgin olive oil<\/p>\n <\/div>\n

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600 g<\/p>\n

bimi<\/p>\n <\/div>\n

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1<\/p>\n

clove of garlic, finely chopped<\/p>\n <\/div>\n

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\u00bd tsp<\/p>\n

chilli flakes or freshly chopped chilli<\/p>\n <\/div>\n

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1 tsp<\/p>\n

sesame seeds<\/p>\n <\/div>\n

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200 ml<\/p>\n

vegan gravy<\/p>\n <\/div>\n

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Some<\/p>\n

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

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Some<\/p>\n

pepper, freshly ground<\/p>\n <\/div>\n

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Some<\/p>\n

oil for frying<\/p>\n <\/div>\n

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<\/p>\n

Some cress to garnish<\/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

Peel the potatoes and cut them into large cubes. Place the potato cubes and cauliflower florets in a saucepan and cook until soft. Drain in a sieve and leave to dry.<\/p>\n <\/div>\n

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

Add the milk and 2 tablespoons of olive oil to the pan and bring to the boil. Press the potatoes and cauliflower through a potato ricer into the pan and stir until smooth. Put a lid on the pan and keep the pur\u00e9e warm at a low temperature.<\/p>\n <\/div>\n

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

Pour the remaining olive oil into a frying pan and heat over a medium heat. Add the bimi to the pan and fry until al dente. Add the chopped garlic clove and sprinkle with the chilli flakes and sesame seeds. Fry briefly until the flavour develops.<\/p>\n <\/div>\n

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

Heat a little oil in another frying pan and add the Prime Cuts. Fry for about 4 minutes on each side.<\/p>\n <\/div>\n <\/div>\n\n \n

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

Heat the gravy and arrange the pur\u00e9e on plates. Then place the bimi and Prime Cuts on top. Drizzle with the gravy. <\/p>\n <\/div>\n

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

Season the Prime Cuts with a little freshly ground pepper.<\/p>\n <\/div>\n

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

Finally, sprinkle with a little cress. <br \/>\r\n<br \/>\r\nTip: if you don't want to use a ready-made sauce, boil 200 ml vegetable stock with 2 tbsp soya sauce, 1 tbsp red wine vinegar and 1 tsp sugar, thicken with a little potato starch and season with pepper to taste.<\/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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More recipe suggestions<\/h2>\n\n\n\n

Cauliflower and potato puree, broccoli, plant cut \u2013 good food can be this easy. Here are some more ideas:<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"\"<\/div>

15 Min.<\/p>

light<\/p><\/div>

Vegan tenders with dip<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"\"<\/div>

20 Min.<\/p>

medium<\/p><\/div>

Crispy Tenders on Creamy Mushroom Pasta<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"\"<\/div>

medium<\/p><\/div>

Wings with mustard dip<\/h3><\/div><\/a>\n <\/div>\n <\/div><\/div>
<\/div><\/div><\/div>\n\n\nDiscover all recipes<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n\n
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our VARIETY<\/h2>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
\nWhere can you find something like that?<\/a>\n<\/div>\n<\/section>\n\n\n\n
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<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":23,"featured_media":29524,"comment_status":"closed","ping_status":"closed","template":"","categories":[154,80],"tags":[155,157,156,134],"class_list":["post-29514","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","category-plant-cut-2","category-steak-en","tag-plant-based-steak","tag-plant-cut","tag-steak","tag-vegan-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/29514","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\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/comments?post=29514"}],"version-history":[{"count":1,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/29514\/revisions"}],"predecessor-version":[{"id":29533,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/rezepte\/29514\/revisions\/29533"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media\/29524"}],"wp:attachment":[{"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/media?parent=29514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/categories?post=29514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thegreenmountain.ch\/en\/wp-json\/wp\/v2\/tags?post=29514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}