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Mashed potatoes with celery, carrot and sauce


For the Mashed potatoes: Peel, wash and cut floury potatoes into large pieces. Cover and cook in salted water for 20-25 minutes. Add olive oil, margarine almond butter and 1 teaspoon sea salt to the potatoes and mash everything with a potato masher to form a puree. Add some almond milk or lukewarm water as needed. Cut Kalamata olives in half and fold into the puree together with the capers in olive oil.

For the elery cutlet: Peel the celeriac, halve it and cut it into slices about 1 cm thick. Optionally, cook the celery slices in plenty of boiling salted water for 5 minutes and drain. Put flour, vegetable milk, mustard, salt and pepper in a deep plate and mix. Chop the hazelnut kernels and add them to Gomasio in a second deep plate and mix. Turn the celery slices first in the liquid flour mixture, then in the hazelnut Gomasio breadcrumbs - press well. Heat the oil in a pan and fry the celery slices at medium heat on each side for about 3 minutes until crispy.

For the Carrot vegetables: Wash, peel and slice the carrots orange and purple. Then fry with olive oil until al dente and season with salt and pepper.

For the Sauce: Peel onions and cut into small cubes. Cut porcini mushrooms, mushrooms and soft tomatoes into small cubes and fry them together with pepper, herb salt, thyme and coriander seeds in frying and baking oil. Deglaze with soy sauce. Add almond butter, smoked paprika and 350 ml water, simmer and finally puree.


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