Peel the potatoes, halve them into equal pieces and boil them in plenty of salted water for about 20 minutes.
Frikandelle with leek mustard stew
Cut the leeks lengthwise once and then into 1/2 cm slices. Wash the leek, drain and fry on a high heat for a few minutes until crispy in a frying pan. Season with salt and pepper. Peel and cut the onion into half rings and fry them in a little oil until golden brown.
Bring the vegan cream with the stock cube and 50 ml water to the boil. Add the mustard and a dash of soy sauce. Add more water or reduce to desired thickness. Check out the tips for all of the ingredients needed for the gravy.
Bring the milk to a boil. Drain the potatoes. Grind them coarsely and add the warm milk little by little to a coarse smooth puree. Stir in the mustard and leek and add salt and pepper if necessary.
Brown the Garden Gourmet Frikadelle according to the instructions on the package. Serve the stew with the red onion, the frikadelle and mustard sauce. Sprinkle with coarsely chopped parsley.
125 ml vegetable cooking cream
1/2 cube vegetable stock
2 tsp soy sauce
1 tbsp coarse mustard
Few sprigs of parsley