This delicious recipe comes from the kitchen of Hotel Bären in Dürrenroth.
For the Sweet Potato Fritters
- 1 kg sweet potatoes
- 300 g rye flour
- 50 g parsley
- 4 eggs
- 15 g Madras curry
- 40 g flax seeds
Peel and steam sweet potatoes for 15 minutes, then grate them. Grind flax seeds in a mortar and pestle or a blender and mix with the egg. Combine all ingredients and season with salt and pepper. Now, bake in smaller silicone molds or a large baking ring at 160°C for 20 to 25 minutes.
For the Pea Cream
- 450 g peas (frozen)
- Olive oil
- 30 g basil
- 30 g dill
- 75 g cashews
- 1 clove garlic
- 30 g miso paste
- 9 g salt
- 2 tbsp apple cider vinegar
- Black pepper
- 120 ml vegetable stock
- 100 ml cream
Finely chop dill and basil. Sauté garlic in a pot until translucent, add peas and sauté with it. Add the remaining ingredients, except for the liquids, and sauté everything again. Now add vinegar, stock, and cream, cook until soft, then purée into a fine cream. Finally, stir in basil and dill.
For Kale and Cauliflower
- 500 g kale
- 1 head cauliflower
- 1 onion
- 1 clove garlic
- 50 g pine nuts
- 50 g Madras curry
- Olive oil
- Salt and pepper
- Cumin
Prepare the kale; blanch half of it, and marinate the other half with olive oil, salt, and pepper, then bake on a baking sheet at 160°C for 20 minutes. Prepare the cauliflower and cook it in a pot with water and curry until tender, then rinse in cold water. Dice the onion and garlic finely and sauté them in a pan with olive oil. Now add the kale, pine nuts, and cauliflower; heat everything again and season with salt, pepper, and cumin.
Tip: Always use a pinch of caraway seeds with cabbage dishes; it aids in the digestion of cruciferous vegetables.