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Vegan Potato Onion Rostis, Grilled Asparagus and Beets

Vegan Potato Onion Rostis, Grilled Asparagus, Beet PuréeChef Paula Sachs developed a three-course, vegan-friendly menu for our team at Mirabeau Wine. The main course is a taste explosion of Potato Onion Rostis with Grilled Asparagus and a Beet Purée.

There are a few steps to prepare this recipe, although none are difficult. The end result is a beautiful, colourful plate full of plant-based ingredients.  Serve with a chilled glass of our vegan-friendly, low-alcohol Forever Summer rosé and enjoy!

Vegan Potato Onion Rostis, Grilled Asparagus, Beet Purée

Potato and Onion Rostis with Grilled Asparagus and Beet Puree

blankMaison Mirabeau Wine
Leave yourself enough time to prepare each step of this recipe. However, it is not complicated, and the end result is delicious.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Dish
Cuisine Vegan, Vegetarian
Servings 4 people

Ingredients
  

For Rostis:

  • 3 medium Potatoes peeled
  • 1 White Onion chopped finely
  • 1 Garlic Clove chopped
  • 1 cup (128 g) Flour or potato flour
  • 1 tbsp Herbes de Provence
  • plenty of Black pepper

For Grilled Asparagus:

  • 2 bunches of green asparagus
  • olive oil
  • to taste Salt and Pepper

For Beet Puree:

  • 2 Raw Beets medium, peeled and roughly chopped
  • 1 tsp fennel seeds
  • 150 g (5 1/2 oz) Chickpeas half a can, drained
  • 100 ml (3 1/2 oz) Coconut Milk

Instructions
 

To make Rostis:

  • Coarsely grate the potatoes
  • Put the grated potatoes into a dishcloth and squeeze out excess water
  • Add the grated potato, garlic, onions, herbs, flour and seasoning together. The mixture needs to be moist, but not wet.
  • Divide mixture into four (4) and pat into rounds
  • Pan fry in a generous amount of olive oil, on medium heat, for about 5 minutes each side
  • The edges should be crispy, the middle a bit soft, but the potato must be cooked through (test with a knife through the centre)
  • Drain the rostis on some paper towel to get rid of excess oil. Keep warm.

Grilling the Asparagus:

  • Heat the grill pan until very hot
  • In the meantime, trim the asparagus to get rid of the stalky ends
  • Pour olive oil over the asparagus and season well
  • Grill asparagus in the pan for about 5 minutes, keep turning
  • The aim is to get lovely chargrilled marks, but don’t overcook the asparagus – they should be lovely and crunchy

To make the Beet Puree:

  • Boil the beets until tender. See note.
  • Blend the cooked beets, fennel, chickpeas and coconut milk together (using a hand-blender or blender)
  • If necessary, add more coconut milk and olive oil a little bit at a time until there is a consistent puree

Plating the Dish:

  • Spoon the beet puree onto the plate, then place the rostis on/next to the puree.
  • Place the grilled asparagus on top, garnish with mint and chopped radish, and drizzle a little olive oil over the dish.

Notes

You can also use pre-cooked beets.
Keyword Asparagus, Beets, Onions, Potatoes, Vegan
Tried this recipe?Let us know how it was!

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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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