Vegan Potato Onion Rostis, Grilled Asparagus and Beets
Chef 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!
Potato and Onion Rostis with Grilled Asparagus and Beet Puree
- 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
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.