Braised Fennel on a Gingerbread Sauce, served with Red Cabbage, Fried Mushrooms and Caramelised Potatoes
Thinking outside the box: traditional flavours combined in a new way for a festive, vegetarian feast.
Recipe for 4 persons
Red Cabbage
Ingredients
- 1 red cabbage
- 2 tart apples
- 2 onions
- 1 tbsp raw cane sugar
- Salt
- 3 tbsp mild vinegar
- 1 tbsp sunflower oil
- 2 tbsp redcurrant or cranberry jelly
- 2 tbsp Ghee or olive oil
- 0.5 litre water or mild vegetable stock
Preparation
Quarter the red cabbage, remove the stalk and cut into fine strips. Peel the apples and onion, finely dice and add to the red cabbage.
Add the sugar, salt, vinegar, oil and jelly and knead vigorously with your hands for 1-2 minutes. Leave to rest for at least 2 hours, preferably 12 hours. Then put the red cabbage in a sieve and collect the juice.
Heat the Ghee in a wide pan and sauté the cabbage for 2-3 minutes. Deglaze with the collected juice and water or vegetable stock and simmer at a low temperature with the lid on for approx. 45 to 60 minutes. Season to taste at the end.
Gingerbread Sauce
Ingredients
- 2 tbsp olive oil
- 200 g root vegetables (e.g. carrots, celery, parsley root, parsley stalks)
- 1-2 onions
- 2-4 cloves of garlic
- 1 generous tbsp tomato paste
- 300 ml soy sauce
- 500 ml malt beer or red wine
- 6 peppercorns
- 4 juniper berries
- 6 pcs coriander
- ½ tsp caraway seeds
- 1 tbsp gingerbread spice
- 2 bay leaves
- 2 sprigs rosemary
- 1 to 2 litres of water
Preparation
Clean and finely chop the root vegetables, onions and garlic and sauté in a pan with olive oil until well browned but not burnt.
Add the tomato purée and fry vigorously – do not worry if it sticks to the bottom of the pan. Deglaze with the soya sauce and reduce. Add the malt beer and leave to reduce. Add the spices and herbs and cover with water. Reduce to a third without the lid and let simmer.
Finally, pass the sauce through a sieve, reduce to the desired consistency and season to taste.
Braised Fennel
Ingredients
- 2 large fennel bulbs
- 1 bay leaf
- 5 juniper berries
- ½ tsp fennel seeds
- 5 cloves
- ½ tsp turmeric
- 750 ml vegetable stock (alternatively granulated stock)
- olive oil
- Salt and pepper
Preparation
Clean and halve the fennel. Pour the vegetable stock into a pan with the spices and cook the fennel until al dente. Then remove the fennel from the stock and drain. Heat the olive oil in a pan and brown the fennel on all sides. Place the fennel in an ovenproof dish and cover with the gingerbread sauce. Roast in the oven at 160°C for about 10 minutes.
Caramelised potatoes
Ingredients
- 2 tbsp raw cane sugar
- 150 ml vegetable stock
- 300 g small potatoes
Preparation
Peel and cook the potatoes. Heat the sugar in a saucepan and carefully caramelise (caution: hot!). Deglaze with the vegetable stock, add the potatoes and simmer until the potatoes are coated with a brown caramel layer.
Fried Mushrooms
Ingredients
- 220 g shiitake mushrooms, alternatively king oyster mushrooms
- 2 tbsp Ghee or olive oil
- 3 tbsp lemon juice
- 1-2 tbsp soya sauce or teriyaki sauce
- 2 bunches of chives
Preparation
Cut the shiitake into thick strips. Heat the Ghee or oil in a pan and fry the shiitake for 3-4 minutes.
Deglaze with the lemon juice and soya sauce. Chop the chives, add to the mushrooms, and mix.
We hope you enjoy recreating our recipes and bon appetit!
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