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
Leave yourself enough time to prepare each step of this recipe. However, it is not complicated, and the end result is delicious.
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.
Tried this recipe?Let us know how it was!
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