This is based on a traditional German recipe, and I had it tonight along with bratkartoffeln and nut roast.
3 small parsnips
3 mediumish carrots
1 cup (250ml) dark beer – I used a Czech dark lager
vegan margarine and a splash of olive oil, for frying
1 tsp maple syrup
salt, if you must
Slice the root veg on the diagonal to give long thin slices. Melt the marge in a frying pan and add olive oil. When hot, add the vegetables and the beer. Cover and cook slowly, stirring occasionally, until the veg are done. In the meantime, take the remaining half bottle of beer, pour into a glass and drink. Add the maple syrup (and the salt, if using), mix well and turn the heat up to evaporate the remaining beer and caramelise the syrup a bit. Serve –there’s enough for at least four as a side dish.
This is the potato salad referred to in the previous post.
5 (ish) medium potatoes
1-2 tsp of Lidl’s freeze dried salad herbs, or equivalent [*]
1/4 cup olive oil
2 tbs cider vinegar
1/2 to 1 tsp mustard, depending on taste
Boil the potatoes whole and in their jackets until tender. Plunge into a couple of changes of cold water, drain, allow to cool some more and then slice. If the skin comes off, munch it – it’s good for you.
Put in a large bowl with the salad herbs, and leave while you mix the dressing.
Mix the olive oil, vinegar and mustard. The quantities here make too much, but it’s as small as I can get it easily [**]. Pour over as much dressing as you want, grind some black pepper into the bowl, and mix well. Refrigerate until needed.
[*] The ingredients listed are parsley, onions, chives, shallots and garlic.
[**] If you are going to eat some, and leave the rest in the fridge overnight, bung all the dressing on as the oil seems to help it not dry out.