live
April 30, 2024

Vegetarian recipes for Christmas

Clear radish soup

Ingredients for 6 servings:

Christmas recipe: clear radish soup

Preparation:

Peel onions and garlic and chop. Peel celery and white turnips and cut into cubes. Rinse radishes with the leaves. Set aside 8-10 radishes and some leaves for the deposit. Slice the rest and roughly chop half of the leaves. Heat oil in a pot. Braise onions, garlic, celery and diced cucumbers, radish slices and leaves together with the sugar. Add vegetable paste and 1.2 l of water and cook for about 15 minutes. Pour radish soup through a fine sieve and season with salt, pepper and lemon juice. Mix flour and 120 ml of water. Slice the remaining radishes. Heat oil in a small pan. Turn the radish slices and leaves in the flour water and bake in the hot oil. Briefly drain baked radish slices and leaves on kitchen paper as an insert into the soup. Serve the soup immediately, otherwise the fried radish slices and leaves will soften.

Ready in 40 minutes.

Tip: Just leave the vegetables in the broth and you will get a radish stew.

>> On the next page: pumpkin beetroot tartes with parsley pesto

Pumpkin beetroot tartes with parsley pesto

Ingredients for 6 pieces:

tarts:

Pesto:

Christmas recipe: pumpkin beetroot tartes with parsley pesto

Preparation:

For the Tartes: Thaw puff pastry. Preheat oven to 200 degrees, convection 180 degrees, gas level 4. Peel beetroot. Rinse pumpkin. Cut both into thin slices. Rinse thyme, shake dry and pluck the leaves. Peel off garlic and shallots and cut into thin slices. Caramelise the sugar, star anise and 3 tablespoons of water in a pan. Thyme, add the garlic and shallot slices to the caramel. Stir in the vinegar.

Grease small round molds (diameter 10 cm, eg Tarteförmchen) and spread the caramel on it. Place pumpkin and beetroot slices in 2 layers on top. Season with salt and pepper after each layer. Place puff pastry over one another, roll out as thinly as possible on a small amount of flour and cut out 6 small puff pastry taler (diameter 12 cm). Put on the vegetables. Press the edges well. Pierce the dough with a fork several times. Bake the tarts in the oven for about 20 minutes. For the pesto: Rinse the parsley, shake it dry and pluck the leaves from the stems. Roast pumpkin seeds in a frying pan without fat. Rinse the lemon hot, dab dry and finely rub the skin. Then finely puree all prepared ingredients in the food processor or in the lightning chopper. Stir in the oil and vegetable broth and season with salt, pepper and lemon juice. Pour small tarts onto plates after baking and serve lukewarm with pesto and pumpkin seed oil.

Ready in 1 hour 15 minutes.

>> On the next page: Gorgonzola terrine with grape salad

Gorgonzola terrine with grape salad

Ingredients for 4 servings:

terrine:

Grape salad:

Christmas recipe: Gorgonzola terrine with grape salad

Preparation:

For the terrine: soak gelatine in cold water for about 10 minutes. Warm the milk. Press gelatin leaves well and dissolve in milk. Add the gorgonzola and puree with the hand blender. Or prepare the mass as directed on the agar-agar pack. Season with salt and pepper and put in the refrigerator for about 20 minutes. Beat the egg whites until stiff. When the gorgonzole cream begins to set, gently fold in the egg whites. Place the gorgonzole cream in a small tin box with plastic wrap or in 6 small timbells or cups (100 ml capacity). Put in the fridge for about 4 hours, better overnight. For the grape salad: Rinse the grapes and fry in hot oil for about 3 minutes. Add vinegar. Season with salt and pepper. Rinse the lettuce leaves, spin dry and mix with the grapes. Pour the terrine onto a plate and peel off the foil. Attention: If the terrine has been prepared with agar-agar, it will not fall. Then cut off nice cams and serve with the salad.

Without waiting finished in 35 minutes.

>> On the next page: Stuffed La Rat potatoes

Stuffed La Rat potatoes

Ingredients for 4 servings:

Christmas recipe: Stuffed La Rat potatoes

Preparation:

Rinse potatoes thoroughly and brush off with a soft brush if necessary. Boil the potatoes in salted water for about 20 minutes.Drain and allow to cool slightly.

Halve the potatoes lengthwise and use a small spoon or a ball cutter to hollow out to a narrow rim. Crush the provoked potato meat with a fork to create a mush. Finely chop the olives. Rinse the basil, shake it dry and pluck the leaves and chop. Stir with olives, oil, goat cream cheese and potato sauce. Season with salt and pepper. Preheat oven to 200 degrees, convection 180 degrees, gas level 4. Fill potato and cheese mixture into the potato halves. Put the potato halves in an ovenproof dish. Put the butter in little flakes and bake everything in the oven for 20 minutes.

Without waiting finished in 1 hour 20 minutes.

Tip: Instead of La Ratte, take small long and firm potatoes. A good substitute is the variety Bamberger Hörnchchen. Both types of potatoes are absolute luxury potatoes. A kilo costs about 5 euros. The stuffed potatoes are sufficient as an amuse gueule for 6, as a main course for 2, as a side dish and appetizer for 4 people. Instead of goat cream cheese you can also take herb cream cheese for the filling.

>> On the next page: Savoy cabbage with mushroom sauce

Savoy cabbage with mushroom sauce

Ingredients for 6 servings:

Savoy cabbage rolls:

mushroom sauce:

Christmas recipe: Savoy cabbage with mushroom sauce

Preparation:

For the savoy cabbage rolls: clean savoy cabbage, separate 12 large outer leaves, rinse off and cut out the thick leaf ribs.

Rest of leftover savoy. Cut out the stem in a wedge shape, throw it away and cut the leaves into fine strips. Cook savoy cabbage leaves in bubbly boiling salted water for about 3 minutes, drain on a strainer and rinse off with cold water. Then cook the savoy cabbage in a little water for about 5 minutes, rinse off with cold water and squeeze out the water well. Remove the shallots and garlic and dice. Heat the oil in a pot. Fry the shallots and garlic cubes in it. Add the wine and the cream and cook for about 5 minutes over medium heat. Rub the pecorino and stir in the cream sauce. Roast the pine nuts in a frying pan until golden brown and then chop.

Add savoy cabbage and pine nuts to the cream sauce and season with salt, pepper and fresh grated nutmeg. Preheat the oven to 200 degrees, convection 180 degrees, gas level 4. Fill each savoy cabbage with about 2 tablespoons of cream weed and roll it up tightly. Place the savoyah rolls in a greased ovenproof dish and bake in the oven for 20 minutes. For the mushroom sauce: Soak morels in 150 ml of water. Remove shallots and garlic and slice. Clean and slice fresh mushrooms.

Heat oil in a pan. Fry the shallots and garlic cubes in it. Add fresh mushrooms and fry for about 4 minutes. Drain morels in a fine sieve and pick up the soaking water for later.

Cut off the stem of morels and discard. If necessary, cut morels into small pieces and add to the fried mushrooms. Deglaze with the morel and wine and bring to a boil.

Tie the wine sauce with ice cold butter flakes and sauce binder and season with salt and pepper.

Ready in 1 hour 15 minutes.

Tip: Savoy cabbage rolls can be filled the day before and then only have to be baked in the oven for about 30 minutes.

>> On the next page: pear sorbet

pear sorbet

Ingredients for 6 servings:

Christmas recipe: pear sorbet

Preparation:

Rinse the lemon hot, rub dry and peel the peel thinly. Squeeze juice. Carefully scrape up the vanilla pod, scrape out the pith. Bring wine, 225 ml of water, cinnamon stick, vanilla cheese and pod, lemon zest and juice and bring the sugar to a boil. Peel the pears and leave the stems on half of the pears. Halve all pears diagonally. Generously prick the core housing with a ball cutter. Simmer pears in the simmer for about 15-20 minutes over low heat.

Remove pears with stems from the broth, cook the rest for about 10 minutes. Remove the cinnamon stick and vanilla pod from the pear sauce. Puree the pears with the blender in the liquid. Brush the pear puree through a sieve and season with the pear spirit.

Allow the pear puree to cool completely and freeze in the ice cream machine. Or place in a flat stainless steel bowl and freeze for at least 4 hours. In between, stir with a fork. Keep remaining pears cold.

Form the sorbet into balls with an ice-cream shaper and place in the cold pears.

In addition: Fine Florentine cookies.

No waiting in 45 minutes.

>> On the next page: Winter Mousse au Chocolat

Winter mousse au chocolat

Ingredients for 4 servings:

Christmas recipe: winter mousse au chocolat

Preparation:

Break the speculum into small pieces and drizzle with the rum.

Beat the cream very stiff and put in the fridge.

Melt the roughly chopped chocolate in a heat-resistant bowl in a water bath, stirring constantly.

Soak the gelatine in cold water according to the instructions in the package.

In parallel, beat the egg yolks, egg and sugar in a heat-resistant bowl in the warm (not hot) water bath until the mixture is thick-creamy. Remove from the water bath and carefully stir in the squeezed gelatine. Immediately stir in the melted chocolate and the speculum pieces, the cocoa powder and the spices. Finally, carefully fold in the cream.

Keep the mousse in a cool place for about 3 hours.

Preparation time about 30 minutes

Cooling time about 3 hours

This recipe is taken from the book:

Daniela Kirchlechner: In the Kingdom of the Chocolate publishing house Jacoby & Stuart 160 pages ISBN-13: 978-3-941087-12-5

>> On the next page: Italian Christmas dessert

Italian Christmas dessert

Ingredients for 6-8 servings:

Pomegranate Jelly:

Vanilla cream:

mousse:

For decorating: grated chocolate

Christmas recipe: Italian Christmas dessert

Preparation:

Halve the pomegranates and remove the fruit seeds with a spoon.

Mix 200 ml of white wine with the sugar.

Soak the gelatine in cold water. Then express, dissolve in 50 ml of heated white wine and then mix with the rest of the wine. Then fold in the pomegranate fruit kernels. Fill the lukewarm jelly with the fruit kernels into pretty glasses that are not too high. Keep cold until the jelly has become firm.

For the second layer of the Christmas dessert, except for the cream, carefully mix all ingredients together. Beat the cream until stiff and fold in very carefully. Distribute the vanilla cream evenly on the pomegranate jelly and let it cool again until it has become firm.

Melt both types of chocolate in a heat-resistant bowl in a water bath. Lift out of the water bath. In parallel, egg and egg yolk in a heat-resistant bowl in the warm (not hot) water beat until the mass is thick creamy. Beat the cream until stiff. Carefully stir the melted chocolate under the egg mass and then fold in the cream. Layer the chocolate mousse on the vanilla cream and chill.

Sprinkle the dessert with grated chocolate before serving.

Preparation time about 1 hour

Cooling time 2 hours

This recipe is taken from the book:

Daniela Kirchlechner: In the Kingdom of the Chocolate publishing house Jacoby & Stuart 160 pages ISBN-13: 978-3-941087-12-5