Summary

Ingredients

• 2 cans jackfruit, organic, (young jackfruit in brine)
• 300 g mushrooms, fresh
• 1 small Glass asparagus tips
• 100 g peas, frozen
• 3 tablespoon butter, vegan or margarine / vegetable oil
• 2 onions)
• 4 tablespoon flour
• 125 ml white wine
• 750 ml vegetable stock
• salt and pepper
• nutmeg
• Vegetable cream (Vegetable Cream Cuisine), to refine

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Instructions

1. Drain the organic jackfruit and rinse under running water. Then cut something small. Drain the asparagus and cut into pieces about 2 cm long. Dice the onion, slice the mushrooms.
2. Heat the butter / margarine / oil and fry the jackfruit pieces nicely so that as much liquid as possible escapes.
3. Then add onions and mushrooms and fry with them. Add the flour and deglaze with the white wine. Add the vegetable stock. Season with salt, pepper and nutmeg. Simmer gently for at least 20 minutes, stirring occasionally.
4. Then fold in asparagus and peas and let steep for about 10 minutes.
5. Finally refine with cream and season again.