Organic Mushroom Patties with soft onions & roasted root vegetables
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Here's how you do it:
Organic Mushroom Patties:
Pan-fried or deep-fried straight from frozen.
Roasted root vegetables:
Cut the tops and bottoms off the root vegetables and cut them into bite-sized pieces. Marinate the pieces in oil and salt. Place the root vegetables in a preheated oven at 220C°.
Soft onions:
Halve the onions and slice into thin wedges. Salt the onions and fry them in oil until slightly caramelized, then add beetroot juice, balsamic vinegar and pepper. Continue frying until the juice is reduced to a syrup that can stick to the onions.
Serve topped with chopped parsley leaves.
Enjoy!
Content:
Contents (for 10 people)
- 10 pcs Organic Mushroom Patties
- Parsley leaves (as needed)
Roasted root vegetables
- 2500 g root vegetables
- Neutral oil (as needed)
Soft onions
- 1600 g onions
- 900 g agave syrup
- 100 g beetroot juice
- 100 g balsamic vinegar
- Oil for frying (as needed)