Vegetable Loaf with Pickled Onions and a Fresh Sauce

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Vegetable Loaf with Pickled Onions and a Fresh Sauce

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Ingredients

Adjust Servings:
Loaf Ingredients
40 grams swede
1-2 medium carrots
100 grams pre-cooked red lentils
30 grams celeriac
Half a red paprika
Half a parsnip
2 slices of zucchini thick
1 slice of aubergine thick
An eighth of a leek
cumin
chervil
Tarragon
onion powder
Parsley
rosemary
Thyme
persillade
Salt
finely grained black pepper
1 tablespoon chickpea flour or other protein rich
30 millilitres oatmeal flour you can use oatmeal and mix it in a mixer
Side-servings
10-15 potatoes
grated carrots
pickled red onions
Lingonberry jam
Yoghurt Sauce
yoghurt Turkish at around 10%
Salt
Pepper
lemon
Thyme
Features:
  • Vegetarian
  • 30 min
  • Serves 4
  • Medium

Ingredients

  • Loaf Ingredients

  • Side-servings

  • Yoghurt Sauce

Directions

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This vegetable loaf recipe was provided by Chefs Ferri Racz and Robert Björkdahl of Malmö for the Great Good from European Green Cities cookbook published by the European Commission. The city of Malmo has been at the forefront of sustainability trends and has managed to transform its public kitchens to serve 100% organic food. Read more about Malmo’s green journey here.

This incredible shift towards organic food and reducing  greenhouse gas emissions generated by food consumption meant serving more vegetarian and vegan dishes. For example, by replacing yogurt with almond milk or cashew-milk, you can turn this veggie loaf recipe into a vegan-friendly dish.

How to Prepare the Veggie Loaf

  1. Peel and boil the potatoes (and preheat oven at 140° C degrees).
  2. Mix the sauce ingredients together to your liking. Put in the fridge to cool.
  3. Loaf time! Mix the loaf ingredients together and mix them into a smooth batter.
  4. You can add some ingredients at a later stage to keep more of their colour and texture. An umami-rich taste with a hint of a variety of different flavours is a good aim.
  5. Taste as you go along. Grease a loaf shaped oven tray.
  6. Pour the batter in. Put in the oven at 140°C degrees for 20 minutes, and then lower to 80°C degrees for an additional 20 minutes.
  7. Grate the carrots. Serve with potatoes, dill sauce, pickled red onion and lingonberries.

Recipe content republished with the permission of the European Commission.

European Commission

The European Commission has published an exciting cookbook that contains over a dozen recipes from 21 green European cities.

The book is titled Great Food from European Green Cities and besides recipes, it contains inspiring stories about ‘green’ urban transformation and food waste reduction.

All recipes published with the permission of the European Commission.

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