Sahnelauch, Champignons, Kartoffel Steckrüben Puffer #vegetarian

One week without cooking leaves a lot from the veggie box in the fridge. That’s what I found and what inspired me.

Potato swede puffers, cream leek and mushrooms.

The puffers or fritters are called Rievkooche in Cologne and are normally fried and served with applesauce. In other parts of Germany they are called either Reibekuchen, Reiberdatschi (Bavaria) or Kartoffelpuffer.

If you cook the potatoes before you will have the Swiss version Rösti.

 

Ingredients :

Cream leek

250 g leek

0.1 l cream

Butter

Nutmeg, pepper

 

Mushrooms

200 g mushrooms (champignon)

Butter

Pepper, dried garlic

 

Swede potato puffer

200g swede

200g potatoes

2 eggs

Corn flour

Pepper, salt

Oil

Preparation

1.leek

-clean the leek, cut into halves lengthwise and then into half a centimetre slices

-heat a bit butter in a pot

-let steam the leek for several minutes, salt slightly,

-supervise the quantity of liquid in the pot, add if necessary

-season with pepper and nutmeg

-add the cream and let reduce to desired consistency

-keep warm until serving

2. mushrooms

-clean the mushrooms (don’t use water to clean!)

-heat butter in a pan

-add mushrooms

-season with garlic and pepper

-keep warm

3.Swede potato puffer

-peel swede and potatoes

-grate both

-put in a bowl, add eggs and cornflower,

-season with pepper and salt

-mix

-heat oil in a pan

-with a spoon add some of the mixture, flatten with spoon

-let bake on one side till getting slightly brown

-turn and finish baking on the other side

-keep warm till serving (oven at 70 °)

Serving:

• a heap of leek
• -mushrooms to the side
• -two puffers on top

Bon appètit

Tarte aux poireaux, leek tarte, Lauchtorte

Easy, quite fast and versatile. Works in summer with a small side salad, even in autumn. For winter I would make it a bit more spicy.

Ingredients:

• 500g leek (white and light green parts only)
• butter(1 tsp) and a pinch of salt
• 200g cream
• 2 eggs
• fresh ground pepper, fresh ground nutmeg, salt
• 1 ready made part of shortcrust

Preparation:

• clean the leek, cut it in half lengthwise and then into thin stripes
• heat butter in a pot, put in the leek, salt slightly, stir, cover and let simmer for 15 to 20 minutes
• in a bowl: mix cream with the 2 eggs. Season with fresh ground pepper, nutmeg and a bit of salt
• preheat the oven to 180°
• put the shortcrust in a cake pan(around 3 to 4 cm in height). Cover the ground with the steamed leek. Pour the egg cream mix over the leek and bake for 45 min (should be not to brown)

Remarks:

Instead of leek you could use:

– carrots (cut into thin slices or grated and seasoned with cumin), -courgette (slices or grated, with garlic and basil,

-chard with a bit of grated cheese (or blue cheese in small cubes), etc. Be adventurous !

Inspired by Martina Meuth and Bernd Neuner-Duttenhofer

Bon appètit