HERBASCH - Young potatoes in spring vegetables with herb-lime sauce

HERBASCH - Young potatoes in spring vegetables with herb-lime sauce


Ingredients


1 kg new potato (triplets)
1 red onion
170 g snap peas
140 g cherry tomatoes
200 g oyster mushrooms
180 g green asparagus
100 g spring leeks
some neutral vegetable oil for frying
150 ml vegan cream
salt, fresh pepper
juice of half a lime
garlic to taste
150 g Herbasch No. 2 The steamed one


Preparation

Boil the potatoes in a pot of salted water for about 20 minutes.

In the meantime, peel the onion and garlic and cut them into fine pieces.

Wash the vegetables, except for the mushrooms, and drain well (CAUTION: too much liquid splashes in the pan and can catch fire)

Remove the skin from the steamed Herbasch No. 2.

Then drain the potatoes in a sieve, let them steam out properly and peel them.

Heat a pan on the cooker over medium heat and gradually sauté the vegetables until lightly browned. Add garlic to taste. Season with salt, pepper. Add the hot potatoes to the vegetables and whip with vegan cream to make a creamy dish.

In a separate pan, sauté Herbasch No.1 Lyonnaise-style steamed pork and serve with the potato spring vegetables.


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