Roastbeef mit Bratkartoffeln und Bärlauch-Remoulade

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Roast beef with fried potatoes and wild garlic remoulade

30 min.

2 servings

  • Knusprige Bratkartoffeln
  • Veganes Roastbeef mit Bratkartoffeln und Bärlauchremoulade
  • Cremige vegane Bärlauch-Remoulade

    • 70 g vegan roast beef

    500 g waxy potatoes

    oil for frying

    salt and pepper

    Wild garlic remoulade

    100 ml soy drink

    120 ml sunflower oil

    1 tbsp lemon juice

    ½ tbsp mustard

    4 finely chopped pickles

    1 tbsp cucumber water

    4 tbsp chopped wild garlic

    salt and pepper

    Boil the potatoes and let them cool

    Put soy milk, mustard, lemon juice, cucumber water, salt and pepper in a tall container and mix with a hand blender

    Slowly add the oil and mix until the mixture is foamy and firm

    Add chopped cucumbers and wild garlic and refrigerate

    Cut potatoes and fry in a pan

    Place the roast beef in loose rolls on the plates with the fried potatoes, divide the tartar sauce into small bowls

    Enjoy!

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