Very wrong hare of mushrooms and hazelnuts with celery snow
When I get the mold out of the oven this afternoon and cool it down on the table put, the man comes sniffing into the kitchen. Honestly, I'm not sure what to call our Sunday lunch. It's not a casserole, that's for sure. A quiche without dough? No, because then at least a trace of cheese would have to be present in the recipe. A cake? A patty? Ufz, Bratling always sounds very unsexy to the man ... he should still try with appetite.
When I cut the nameless pastry into slices and put it on plates next to the celery snow, it all of a sudden looks like ... yes, exactly ... "That's a wrong rabbit!" Exactly it's even a double-false bunny. Because this rabbit is not only without master lamp, but also without any other meat and comes instead with vegetables and nuts. So completely wrong, the rabbit. But delicious - I hope so. The family is trying.
The hazelnuts are a bit strange for us in this combination, but then win with each Happs. The child likes the wrong rabbit with a decent blob of ketchup and surprisingly likes the celery puree - only without the green on top of it, of course. Incidentally, the green is a hazelnut and parsley butter. The man finds the wrong rabbit good, but alienates a bit with the celery snow and would have had mashed potatoes under the green. Everything else nice.
And so it goes for at least 4 Persons:
Very False Rabbit
200 g Leek and 200g mushrooms clean and chop. 3 garlic cloves and 200 g hazelnuts . In a pan, heat 2 tablespoons of olive oil and fry vegetables, garlic and nuts in medium heat . Add 2 teaspoons of Provence herbs and salt and peppers and let them cook for 10 minutes .
Now rinse 100g yellow lentils in a colander under running water . Put in a saucepan, cover 2 fingers wide with water and bring to the boil without salt. Approximately Cook for 15 minutes until the lentils are very soft. Drain into a strainer and drain well.
In a larger bowl, whip 4 eggs with 125 ml soymilk or oat cuisine or creme fraiche with
While the wrong bunny is in the oven, 1 large celeriac generously peel and dice. Cook in salted water until the celery is soft, which will take about 15 minutes. Drain the cooking water, catch it and, for example, freeze in ice cube molds as a base for soups. 1 heaped tablespoons of ground hazelnuts and 1 tablespoon of chopped parsley for a few minutes while stirring in the butter. Serve with celery snow.
Tip: The wrong bunny also tastes cold on bread, salad or as a starter with a dollop of creme fraiche and red pepper.