Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Cashew nut sauce
Filling
How it's done
Potatoes
Wrap the potatoes individually in aluminium foil.
To bake
Approx. 45 mins. in the centre of the oven.
Cashew nut sauce
Simmer the nuts in boiling water for approx. 15 mins., drain. Place the nuts, soya yoghurt, water, salt and pepper in a blender (see tip), puree until smooth.
Filling
Heat the oil in a pan. Sauté the mushrooms for approx. 10 mins. Add the garlic, continue to steam for approx. 1 min. Add the soya sauce, mix. Heat the sauerkraut. Remove the potatoes from the foil, break open, serve with the sauce, sauerkraut and mushrooms. Sprinkle with pepper.
| Tip: | The nuts were pureed in a high-performance blender. If you have a conventional household blender, you may need to use a rubber spatula to push the mixture down from time to time. |
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