Recipe: HUVUDROLL with mashed potatoes and creamy gravy @limon.rimon

Ingredients

Mashed potatoes

1 kg potatoes, floury
1 tsp salt1 dl vegan cream
3 tsp vegan butter
A little grated nutmeg

 

Gravy with vegetables

3 tbsp olive oil
5 dl vegetable stock
1 onion, roughly chopped
1/2 celery, peeled, cut into bite-sized pieces
2-3 carrots, peeled, cut into thumb-thick pieces
100 g brown mushrooms, sliced
4-5 dried tomatoes, chopped
2 tsp tomato puree1 tsp miso paste (or 2 tbsp soya)
2 tsp paprika
1 bunch of thyme, rosemary, sage, tie together and cook with the dish
1 sprig of thyme to garnish
1 pack of HUVUDROLL plant balls
1 tbsp vegetable oil

Preparation  

1. Peel the potatoes and cut into large pieces. Boil in salted water until they are completely soft. Drain.
   
   
2. Add the vegetable butter. Mash the potatoes with a suitable utensil, stir in the vegan cream until the mashed potatoes are creamy. Stir in a little nutmeg.
   
   
3. Pour olive oil into a pan. Sauté the onion. Deglaze with vegetable stock. Add 1 tsp miso paste or 2 tbsp soya to the stock. Stir in 2 tsp tomato puree.Season with paprika. Add the celery, carrots, mushrooms, sun-dried tomatoes and herbs to the stock and bring to the boil. Reduce the heat and simmer for 20 minutes.
   
   
4. Remove the herbs. Puree 2 ladles of stock and vegetables and return to the soup.Fry the HUVUDROLL pea protein balls in a frying pan with a little oil. Add the fried plant balls to the sauce. 
   
   
5. Serve the mashed potatoes and plant balls with the vegetables and gravy, garnish with thyme or chives.