{"id":34548,"date":"2026-10-28T00:00:00","date_gmt":"2026-10-27T23:00:00","guid":{"rendered":"https:\/\/thegreenmountain.ch\/?post_type=rezepte&p=34548"},"modified":"2026-10-28T08:21:41","modified_gmt":"2026-10-28T07:21:41","slug":"christmas-plant-cutting-2","status":"publish","type":"rezepte","link":"https:\/\/thegreenmountain.ch\/en\/recipes\/christmas-plant-cutting-2\/","title":{"rendered":"Christmas Plant Cutting"},"content":{"rendered":"
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Christmas Time Plant cut<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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A treat for all senses<\/h2>\n\n\n\n

Crispy-seared Plant Cut is paired with sweet, caramelized shallots, fresh fennel, and creamy celery pur\u00e9e. Toasted buckwheat nuts and aromatic chive oil perfectly round out the dish. <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n\n

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4 Portions<\/p>

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

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\"plantcut_recipes\"<\/figure>\n<\/div>\n\n\n\n
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Ingredients <\/h3>\n\n\n\n
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4 Pcs.<\/p>\n\n\n\n

The Green Mountain Plant Cut Classic<\/p>\n<\/div>\n\n\n\n

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

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

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

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

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Chive Vinaigrette<\/h4>\n\n\n\n
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200 g<\/p>\n\n\n\n

chive Oil<\/p>\n<\/div>\n\n\n\n

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

white balsamic vinegar<\/p>\n<\/div>\n\n\n\n

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1 bunch<\/p>\n\n\n\n

chives<\/p>\n<\/div>\n\n\n\n

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

salt and pepper to taste<\/p>\n<\/div>\n\n\n\n

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

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

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Brioche and Shallot Confit<\/h4>\n\n\n\n
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45 g<\/p>\n\n\n\n

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

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250 g<\/p>\n\n\n\n

shallots<\/p>\n<\/div>\n\n\n\n

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30 g<\/p>\n\n\n\n

sugar<\/p>\n<\/div>\n\n\n\n

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

white balsamic vinegar<\/p>\n<\/div>\n\n\n\n

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4 pieces<\/p>\n\n\n\n

rectangular brioche, 5×2 cm<\/p>\n<\/div>\n\n\n\n

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

buckwheat groats<\/p>\n<\/div>\n\n\n\n

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

chervil for garnish<\/p>\n<\/div>\n\n\n\n

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Fennel and Lemon Salad<\/h4>\n\n\n\n
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\u00bd <\/p>\n\n\n\n

fennel bulb<\/p>\n<\/div>\n\n\n\n

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

Lemon<\/p>\n<\/div>\n\n\n\n

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

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

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

salt and pepper to taste<\/p>\n<\/div>\n\n\n\n

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Celeriac Pur\u00e9e<\/h4>\n\n\n\n
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100 g<\/p>\n\n\n\n

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

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

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

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

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

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Garnishes<\/h4>\n\n\n\n
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1 bunch<\/p>\n\n\n\n

chervil<\/p>\n<\/div>\n\n\n\n

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1 pack<\/p>\n\n\n\n

garden cress<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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

Saut\u00e9 the cut in sunflower oil on both sides until nicely browned.<\/p>\n\n\n\n

Chop the chives very finely, then mix the chive oil with the balsamic vinegar and season to taste with salt and pepper. Add the chives just before serving. <\/p>\n<\/div>\n\n\n\n

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

Melt the butter in a pot; first, toast the buckwheat groats in the butter, then remove them from the pot. Cut the shallots in half and chop them very finely. <\/p>\n\n\n\n

Next, saut\u00e9 the shallots in butter, add the sugar, and continue cooking until a nice syrup forms. Then add the light balsamic vinegar and continue cooking until you have a nice, smooth mixture. <\/p>\n\n\n\n

Fry the brioche in a little sunflower oil until golden brown.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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

Finely slice the fennel using a mandoline and place it in ice water; after 10 minutes, drain it and mix it with the remaining ingredients just before serving; season to taste.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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

Cut the celery into cubes and cook in salted water until very tender. Drain and blend with the butter into a smooth pur\u00e9e. Then season with salt to taste. <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n\n\n\n

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More festive recipes<\/h2>\n\n\n\n

Still need inspiration for the holidays? We have a selection of plant-based festive recipes. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"fondue_desktop\"<\/div>

light<\/p><\/div>

Vegan sauces for fondue<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"chrism_desktop\"<\/div>

light<\/p><\/div>

Fine Cut on Mashed Potatoes with Red Wine Onions<\/h3><\/div><\/a>\n <\/div>\n <\/div>
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\"chrism_desktop\"<\/div>

light<\/p><\/div>

Christmas Plant Cutting<\/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 diverse range<\/h2>\n<\/div>\n\n\n\n
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