for 6 person

Pecan crunch

150 g	pecan nuts, roughly chopped
3 tbsp	maple syrup
¾ tsp	Himalayan salt

Orange & passion fruit reduction

2 dl	orange juice
100 g	coconut palm sugar
4	passion fruit, halved, pulp scooped out
1 pinch	Himalayan salt

Potato and celeriac mash

1 ½ litre	vegetable bouillon
1	onion, quartered
2	garlic cloves, quartered
400 g	potatoes
200 g	celeriac, cut into chunks
1 dl	soya drink
2 tbsp	olive oil

Vanilla carrots

500 g	carrots
2 tbsp	olive oil
1 tbsp	maple syrup
1	vanilla pod, cut open lengthwise; only use the scraped-out seeds
1 tsp	sea salt
a little	pepper

Cheesy couscous

400 g	couscous
1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, quartered
220 g	Pro Montagna Bergkäse
1 tsp	chilli flakes
1 tsp	Himalayan salt
a little	pepper

How it's done

Pecan crunch

Mix the pecan nuts with the maple syrup and salt. Spread onto a baking tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 160°C, allow to cool and break into pieces.

Orange & passion fruit reduction

Place the orange juice, coconut palm sugar, passion fruit pulp and salt in a pan and bring to the boil, simmer for approx. 2 mins., reduce the heat, simmer over a low to medium heat for approx. 20 mins., stirring occasionally. Remove from the heat and briefly warm through just before serving.

Potato and celeriac mash

Place the vegetable bouillon, onions, garlic, potatoes and celeriac in a pan and bring to the boil, cook for approx. 30 mins. until soft. Add more water if necessary. Drain well. Puree the olive oil and soya milk in a blender for approx. 10 secs. Transfer to a pan and briefly warm through before serving.

Vanilla carrots

Mix the olive oil, maple syrup, vanilla seeds, salt and pepper in a large bowl, add the carrots and mix well.

Bake for approx. 25-30 mins. in the centre of an oven preheated to 200°C.

Cheesy couscous

Prepare the couscous according to the packet instructions. Heat the olive oil, sauté the onions and garlic. Add the cheese, couscous and chilli flakes, mix until the cheese has melted, season. Add more chilli flakes as desired.

To serve

Spread a large spoonful of the warm potato and celeriac mash onto the plates, place a timbale of cheesy couscous on top of the mash and then add the vanilla carrots, drizzle with the reduction and sprinkle with the maple roasted pecans.

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