Asparagus and Boiled Potatoes with Vegan Hollandaise
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg asparagus, white
- 500 g potato (s), waxy
- 1 pack soy cream (soy cream cuisine)
- 125 g mararine, vean (e.. soy lola)
- 2 tablespoon sugar
- 2 teaspoons mustard, medium hot
- Lemon juice
- salt
- 1 teaspoon cornstarch
- water, lukewarm
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and potatoes. When it comes to asparagus, make sure that it does not break and that it is peeled thoroughly, preferably a little more than having woody asparagus on your plate afterwards.
- Preheat the oven to 180 ° C. Season the water for the potatoes with salt and put the potatoes on top.
- It is best to divide the peeled asparagus into 2 portions according to the thickness and place on 2 sheets of aluminum foil. Leave enough space to cover the whole thing with a layer of aluminum foil (otherwise the asparagus may get dry in the places where there is no aluminum foil).
- Season the asparagus with salt and a small pinch of sugar and use a butter knife or spoon to spread the soy margarine over the asparagus (approx. 4 knife points per 500 g of asparagus). Fold the whole thing together well so that the asparagus lies flat next to each other and stew in the oven for about 25 minutes at 180 ° C.
- When the asparagus takes about 15 minutes, prepare the vegan hollandaise. Melt the 125 g soy margarine in a small saucepan and then stir in the soy sauce and mustard with a whisk. Simmer briefly and add the salt and lemon juice.
- Season to taste in between, stir and let steep over low heat (level 2 - 3). Before serving, stir the cornstarch in a glass with warm water and stir into the sauce in portions.
- Take the asparagus out of the oven and serve with the potatoes and sauce. In the aluminum foil, it can still easily draw in the oven without becoming too soft.
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