Baked Potato and Asparagus

Main Course, Vegan, Gluten-Free

Time: 1 ¼ hour

Ingredients

ASPARAGUS

500 g green aspargus
juice from half a lemon

FAN SHAPED POTATOES

6 potatoes (medium size)
salt, pepper, chili, oil

SAUCE HOLLANDAISE

250 ml cream of oat or cream
150 ml water
40-50 g margarine or butter
2 tablespoons chickpea flour (or something similar)
2 tablespoons mustard
1 ½ teaspoon salt
½ tablespoon black pepper
juice from half a lemon or more
cress and chives on top

Directions

Preheat the oven to 220°C. Wash the potatoes good, cut them in half and fan them (do not fully cut the potatoes). Put oil on top and add spices. Bake the potatoes about 35-40 min in oven.
Cook asparagus in lemon water for 15-20 min.
Cook margarine and oat cream, mix flour with cold water and add it to the cream. Slowly add all other ingredients.

Gebackene Kartoffeln mit Spargel

vegan, Hauptgericht, glutenfrei

Zeit: 1¼ Stunden

 

Zutaten

SPARGEL

500 g grüner Spargel
Saft einer halben Zitrone

IN FÄCHER GESCHNITTENE KARTOFFELN

6 Kartoffeln (mittlere Größe)
Salz, Pfeffer, Chilipulver, Öl

SAUCE HOLLANDAISE

250 ml Sahne oder Hafercreme
150 ml Wasser
40-50 g Margarine oder Butter
2 EL Kichererbsenmehl (oder etwas ähnliches)
2 EL Senf
1½ TL Salz
½ TL schwarzer Pfeffer
Saft einer halben Zitrone oder etwas mehr
Kresse und Schnittlauch zum Darüberstreuen

 

Zubereitung

Backofen auf 220°C vorheizen. Kartoffeln gut waschen, halbieren und in Fächer schneiden (nicht ganz durchschneiden). Mit Öl und Gewürzen einpinseln. Die Kartoffeln 35-40 Min. im Ofen backen.
Den Spargel 15-20 Min. in Zitronenwasser kochen.
Margarine und Hafersahne aufkochen, Mehl in kaltes Wasser einrühren und zu der Sahne geben. Langsam die anderen Zutaten hinzufügen.

Baked Potato and Asparagus

Mains, Vegan, Gluten free

Time: 1 ¼ hour

Ingredients

ASPARAGUS

500 g green aspargus
juice from half a lemon

FAN SHAPED POTATOES

6 potatoes (medium size)
salt, pepper, chili, oil

SAUCE HOLLANDAISE

250 ml cream of oat or cream
150 ml water
40-50 g margarine or butter
2 tablespoons chickpea flour (or something similar)
2 tablespoons mustard
1 ½ teaspoon salt
½ tablespoon black pepper
juice from half a lemon or more
cress and chives on top

Directions

Preheat the oven to 220°C. Wash the potatoes good, cut them in half and fan them (do not fully cut the potatoes). Put oil on top and add spices. Bake the potatoes about 35-40 min in oven.
Cook asparagus in lemon water for 15-20 min.
Cook margarine and oat cream, mix flour with cold water and add it to the cream. Slowly add all other ingredients.

Baked Potato and Asparagus

Mains, Vegan, Gluten free

Time: 1 ¼ hour

Ingredients

ASPARAGUS

500 g green aspargus
juice from half a lemon

FAN SHAPED POTATOES

6 potatoes (medium size)
salt, pepper, chili, oil

SAUCE HOLLANDAISE

250 ml cream of oat or cream
150 ml water
40-50 g margarine or butter
2 tablespoons chickpea flour (or something similar)
2 tablespoons mustard
1 ½ teaspoon salt
½ tablespoon black pepper
juice from half a lemon or more
cress and chives on top

Directions

Preheat the oven to 220°C. Wash the potatoes good, cut them in half and fan them (do not fully cut the potatoes). Put oil on top and add spices. Bake the potatoes about 35-40 min in oven.
Cook asparagus in lemon water for 15-20 min.
Cook margarine and oat cream, mix flour with cold water and add it to the cream. Slowly add all other ingredients.