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🍽️ Vegan Hollandaise with Asparagus and Fried Potatoes

493 kcal · 30 min · 4 servings

Ingredients

• small potatoes, mainly firm 1 kg
• salt pinch
• sugar pinch
• margarine, vegan 8 tbsp
• white asparagus 1 kg
• wheat flour, Type 405 3 tbsp
• dry white wine 100 ml
• soy drink 300 ml
• bay leaves, dried 1 pc.
• turmeric, ground 0.25 tsp
• chives, fresh 10 g
• lemons 1 pc.
• pepper, white ground pinch

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot.
3. 3. Cover them just with salted water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat to medium.
6. 6. Cover the pot.
7. 7. Let the potatoes cook for about 15 minutes.
8. 8. Fill a clean pot with about 3 liters of water.
9. 9. Season the water generously with salt and sugar.
10. 10. Add one tablespoon of margarine.
11. 11. Bring the water to a boil with the lid on.
12. 12. Peel the asparagus.
13. 13. Trim off the woody ends.
14. 14. Throw the trimmed ends and peels into the cooking water.
15. 15. Place the asparagus in the seasoned water.
16. 16. Bring the water to a brief boil.
17. 17. Reduce the heat to low.
18. 18. Let the asparagus cook for about 12 to 15 minutes.
19. 19. Melt 4 tablespoons of margarine in another pot over medium heat.
20. 20. Dust the melted margarine with flour.
21. 21. Let the mixture sweat for about 2 minutes.
22. 22. Deglaze the mixture gradually with white wine.
23. 23. Stir vigorously while doing so.
24. 24. Top up the sauce with soy drink.
25. 25. Stir until smooth.
26. 26. Add a bay leaf.
27. 27. Add turmeric.
28. 28. Simmer the sauce over medium heat for about 5 minutes.
29. 29. Wait until the sauce is slightly thick.
30. 30. Pour the cooked potatoes into a colander.
31. 31. Let the potatoes drain for a short time.
32. 32. Wipe the pot clean.
33. 33. Melt 3 tablespoons of margarine in the pot over medium heat.
34. 34. Add the potatoes to the melted margarine.
35. 35. Season the potatoes with salt.
36. 36. Fry the potatoes until golden brown over low heat.
37. 37. Stir them occasionally while doing so.
38. 38. Let the potatoes fry for about 5 minutes.
39. 39. Wash the chives.
40. 40. Shake the chives dry.
41. 41. Chop the chives coarsely.
42. 42. Halve the lemon.
43. 43. Squeeze the juice from the lemon.
44. 44. Season the vegan Hollandaise sauce with salt.
45. 45. Season the sauce with pepper.
46. 46. Add lemon juice to the sauce.
47. 47. Remove the asparagus from the water with a slotted spoon.
48. 48. Let the asparagus drain.
49. 49. Season the asparagus with salt.
50. 50. Plate the asparagus.
51. 51. Sprinkle the chopped chives over the asparagus.
52. 52. Serve the asparagus with the potatoes.
53. 53. Serve the asparagus with the vegan Hollandaise sauce.

Nutrition per serving

• kcal: 493
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 62 g