White cabbage tagliatelle, mashed red cabbage, hazelnut, crusts of pumpernickel bread, Frank Fol – The Vegetables Chef®
(For 4 portions)
- 1 small red cabbage
- 1 small white cabbage
- 1 kg soft boiling potato
- 2 cloves of peeled garlic
- 2 slices of pumpernickel bread
- Bay leaf Verstegen
- Roasted hazelnuts
- Cup of Lupine Cress - Koppert Cress
- Mace powder Verstegen
- Black pepper Verstegen
- Coarse sea salt Verstegen
- Chop red cabbage and garlic finely. Stew with a knob of butter without coloring.
- Peel potatoes, cut into pieces and wash.
- Add potato and bay leaf to the red cabbage and moisten with water to 2/3.
- Season everything with mace, sea salt and black pepper. Cook together under the lid until the potato is cooked. Drain some cooking water, not all.
- Remove bay leaf and stir the mash until well blended.
- Remove the outer leaves and wash the cabbage. Then cut the white cabbage into strips of about 1 cm, a handful per person.
- Stir fry this until crispy in a little butter and season firmly with pepper and sea salt. Add some water and stir well. Color slightly.
- Cut the slices of pumpernickel in the middle and then into equal bars.
- Fry these in the pan until they are slightly crispy.
To finish off:
- Spoon a sturdy scoop of warm mash into the center of each plate. Divide some stir-fried white cabbage ribbons over this.
- Spoon some butter from the pan around each preparation.
- Finish with the pumpernickel crusts, the Lupine Cress and some broken hazelnut.
Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs
Preparation time: 30 minutes
Plate: Wild White Plate
Say yes to the cress