Ingredients
For Base:
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Tomato puree
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KNORR Professional Mixed Herbs Puree 750g
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Vegetable oil
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Onions
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Carrots
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Bay leaf
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Water
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Tomato puree 50 g
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KNORR Professional Mixed Herbs Puree 750g 10 g
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Vegetable oil 20 ml
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Onions 200 g
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Carrots 200 g
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Bay leaf 1 x
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Water 800 ml
For mash potato:
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Vegan Butter 100 g
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Seasoning (salt+pepper) 3 g
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Potatoes 1000 g
To finish and serve;
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Vegan Butter 50 g
Preparation
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For Base:
- Finely dice onions and carrots.
- Sweat in a large pan with vegetable oil and bay leaf for 5 minutes till onions are translucent.
- Add tomato puree and cook for a further 2 minutes.
- Add 'The Vegetarian Butcher' NoMince (which does not need browning) and KNORR Professional Mixed Herbs Puree.
- In separate pan bring water to boil and whisk in KNORR Gravy Granules for Meat Dishes. to thicken.
- Add gravy to mince and cook out for 5 minutes.
- Divide mixture into base of individual dishes.
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For mash potato:
- Peel and cut potatoes evenly. About 5cm cubes.
- Boil potatoes in pan till soft.
- Drain well and place back in pan over low heat to dry out for 1 minute.
- Push Potatoes through potato ricer and add vegan butter to enrich.
- season and pipe mash potato over NoMince in the individual dishes..
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To finish and serve;
- Melt the vegan butter and brush over the potato topping.
- Cook in combi oven at 175c for 25 minutes till core temperature meets Food Safety Guidelines.
- Suggest serving with Braised red cabbage and tender stem broccoli.
