for 4 person

Vegetables

2 tbsp	butter
2	garlic clove, thinly sliced
450 g	raw beetroot, sliced
300 g	parsnip, cut into sticks
250 g	carrot, cut into sticks
250 g	leek, halved lengthwise, cut into approx. 1 cm pieces
1 tbsp	tomato puree
4 sprig	thyme
2	bay leaves
¼ tsp	cinnamon
4 dl	red wine
2 dl	vegetable bouillon
1 ½ tbsp	Maizena cornflour
2 tbsp	water

Tofu and mushrooms

	clarified butter for frying
200 g	smoked tofu, diced
300 g	mushrooms, quartered
¼ tsp	salt
a little	pepper
5	shallots, quartered
1 tsp	sugar
2 pinch	salt

Mashed potatoes

1 kg	mealy potatoes, peeled, chopped
	salted water, boiling
2 ½ dl	milk
50 g	butter
1 tbsp	thyme leaf, finely chopped
1 tbsp	rosemary needles, finely chopped
4	sage leaf, finely chopped
¼ tsp	nutmeg
	salt and pepper to taste

How it's done

Vegetables

Heat the butter in a pan. Add the garlic, sauté briefly, add the beetroot, parsnips, carrots and leek, cook for approx. 5 mins. Add the tomato puree and cook briefly. Add the thyme, bay leaf and cinnamon, pour in the wine, reduce to half the amount. Pour in the stock and bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins. Mix the cornflour with the water, add to the vegetables while stirring, cook for approx. 2 mins.

Tofu and mushrooms

Heat a little clarified butter in a non-stick frying pan. Add the tofu and mushrooms, stir fry for approx. 10 mins. Remove, season and set aside. Heat a little clarified butter in the same pan. Add the shallots, sugar and salt, cover and caramelize over a low heat for approx. 20 mins., stirring occasionally. Return the tofu and mushrooms to the pan.

Mashed potatoes

Cook the potatoes (uncovered) in boiling salted water over a medium heat for approx. 20 mins. until soft. Drain the potatoes well, pass them through a food mill and straight back into the pan. Heat the milk, butter, herbs and nutmeg, cover and leave to stand for approx. 5 mins. on the switched-off hob. Gradually add the milk to the potatoes, stirring with a wooden spoon. Stir briefly and vigorously until the potato mixture is fluffy and falls off the spoon, season. Add the tofu and mushrooms to the vegetables, plate up with the mashed potatoes.

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