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Chipotle roast with mustard crust, spinach dumplings and balsamic seitlings


Chipotle Roast: Peel beetroot, cut into pieces and cook in a little salted water with lid closed for 10-15 minutes. Finely chop the onion and sauté in olive oil. Caramelise with Chipotle spice, salt, pepper, tomato paste, molasses and minced garlic. Cut the mushrooms into small pieces and add to the sauce, deglaze with soy sauce and fold in the herbs. Drain the beans and add to the beetroot mixture with yeast flakes, basic muesli and locust bean gum and shred with the food processor. Let it rest for 20 minutes, then form eight rectangular patties. Bake crispy in olive oil from both sides.

Mustard crust: For the mustard crust mix all ingredients in a bowl. Add one tbsp of the mixture to the roast and smooth. Brown with the kitchen torch until the crust rises or bake at 200 ° C top heat for about 15 minutes.

Gravy: Finely chop the onion and carrot for the gravy and fry in olive oil. Add the porcini mushrooms and briefly mortar the spices and add to them. Caramelise with sugar and tomato paste, then deglaze with soy sauce. Add the red wine on a tablespoon and bring to a boil 2-3x before adding the next sip. Finally, deglaze with vegetable stock and cook until the desired consistency is achieved. Pass the sauce through a sieve.

pinach dumplings: Put the cashews, yeast flakes and salt together in a blender and mix until a parmesan similar consistency is obtained. Cook potatoes in salted water for about 20 minutes (depending on size), drain and leave to evaporate overnight. Purée with the masher (not with the blender!). Then add locust bean gum, starch, nut parmesan, salt, pepper, nutmeg and plant drink. Incorporate the flour last. Blanch the spinach in slightly boiling water. Dab briefly and let cool, then add to the dumpling mass. Form the dough into 8 equal dumplings and roll into flour. Form into balls and rest on a plate for 30-60 minutes. The dumplings are then simmered in boiling water for 10-15 minutes until they rise to the surface and briefly swirl in melted margarine.

Balsamico side-pieces:: For the balsamic side slices cut the mushrooms into strips and scratch. Fry in a hot pan in olive oil with a pinch of salt. Deglaze with balsamic vinegar and maple syrup and glaze.

To serve: For the main course serve the chipotle roast with the spinach dumplings, balsamic seitlings and gravy. Douse the dumplings with some melted margarine and sprinkle with nut parmesan - then serve.

The professional tip: If you want to arrange your main course as in the picture, use in addition a bit of green pesto, herbal cream cheese and orange beetroot cooked beetroot cubes.

Rapunzel Products

703465 Black beans canned
800325 Basic muesli
1201060 Yeast flakes
703240 Chickpea flour, roasted
1400291 Sugar cane molasses
1300055 Tomato paste 22%
1000790 Olive oil mild extra virgin
2004545 Merlot DOC Venezia
1440995 Locust bean gum
1200540 Vegetable bouillon
204545 Cashew kernels crushed HAND IN HAND
1400140 Rapadura whole cane sugar HAND IN HAND
130500 White almond butter
1050420 White wine vinegar
1200135 Atlantic sea salt fine
1050445 Aceto Balsamico di Modena I.G.P. (Premium)
1400025 Maple syrup grade A

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