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Plant balls with skewers, red onions and hasselback potatoes, served with a gremolata

Ingredients:

  • 40 pcs (640 g) of HUVUDROLL plant balls
  • 400 g small white-skinned potatoes (about 3-4 cm diameter), scrubbed
  • 400 g small red onions, trimmed and peeled
  • 3 tbsp. SMAKRIK canola oil
  • 1 tbsp. sea salt
  • 6 tbsp. chopped fresh parsley
  • 1 clove of garlic, minced 1 tsp. lemon zest
  • 100 ml of olive oil
  • Freshly-ground black pepper (to taste)
  • Sea salt (to taste)

Step by step:

  1. Preheat the oven to 210°C
  2. Cut slits in the potatoes, but not all the way through, so the slices are still attached.
  3. Place the cut potatoes on a baking sheet, drizzle over 1 tbsp. oil, season with salt, and pre-bake them for 20 minutes, until al-dente.
  4. Thread the frozen plant balls, onions and potatoes onto the skewers. Place them on the baking sheet. Brush rest of the oil onto the skewers and let sit for 10 minutes.
  5. Place them in the oven and bake them for 20 minutes.
  6. Put the parsley, garlic, lemon zest, olive oil and black pepper in a small jar. Mix well with a spoon an season with salt.
  7. Serve the skewers on a plate and drizzle some of the gremolata over them.