Asparagus with Small Potatoes, Romanesco and Vegan Hollandaise Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus
- 500 g potato (s), small
- 1 Romanesco
- 1 onion (s)
- 120 g mararine
- 1 packet soy cream (soy cream cuisine), (soy cuisine)
- 2 teaspoons mustard
- 1 tablespoon yeast flakes
- 30 g pine nuts or cedar nuts
- a bit salt
- some turmeric
- some lemon juice
- Oil, for frying
- possibly cornstarch
- water
Print Recipe
Pin Recipe Instructions
- Wash and pre-cook the potatoes. Not too soft so that they don`t disintegrate later in the pan. Wash the romanesco, divide it into its florets and cook or steam it until firm to the bite (I recommend steaming because romanesco is very rich in vitamins and these can be lost during cooking). Peel white asparagus (green asparagus does not have to be peeled) and steam for 20 minutes.
- Cut the onion into small pieces and fry briefly in a little oil, add the pine or cedar nuts, potatoes and the romanesco and fry everything for a while until the potatoes have turned color. Season with salt, pepper and turmeric.
- Mix the margarine with the soy sauce and the mustard in a saucepan, bring to the boil and season with salt and lemon juice. Then stir in the yeast flakes and, if necessary, thicken with a little starch dissolved in water.
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