NoMeatball Potato Mash
Satisfying yet so easy to whip up. Hack this plant-based dish of savoury meatballs served with the perfect mash today!
Ingredients
Vegan Demi Glaze
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Onions, chunks 200 g
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Carrots, peeled 200 g
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Celery, peeled 200 g
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White Cabbage 100 g
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Corn 200 g
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Red Wine 100 ml
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Water 1500 ml
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Vegetarian Oyster Sauce 20 g
Creamy Mashed Potato
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Water 200 g
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UHT Milk 300 g
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Cream 100 g
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Salt 3 g
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Unsalted Butter 80 g
Garnish
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Grilled Red Onion Ring 20 g
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Parsley, chopped 2 g
"Meatball" Potato Mash
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Mashed Potato, as above 60 g
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Vegan Demi Glaze, as above 50 ml
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Cream 20 ml
Preparation
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Vegan Demi Glaze
- Preheat oven to 200 degree celcius.
- Lay vegetable trimmings on the tray and bake for 10 mins till brown and charred.
- In a sauce pot, add in roasted vegetables trimmings and tomato paste. Sweat until fragrant.
- Deglaze tray with water and pour into pan. Let it simmer for 25-30mins, fold in seasoning and red wine.
- Strain and set aside.
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Creamy Mashed Potato
- In a pot heat up milk, cream and water to 80-90 degree celsius.
- Add in salt and turn off heat.
- Fold in mashed potato flakes while stirring and well mix before turning off the heat.
- Bring to simmer and mix well till smooth.
- Fold in butter and it's ready to use.
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Garnish
- Prepare ingredients as mentioned above.
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"Meatball" Potato Mash
- In a sauce pot, add in vegan demi glace, NoMeatball*, bring to simmer.
- Fold in cream and stir well.
- Plate and garnish. Ready to serve.
*TVB NoMeatballs, 6nos, deep fried
