Autumn Bowl with TischleinDeckDich
| 250 g (Approx. 2 pieces) | beetroot, pre-cooked |
| 400 g (½) | organic hokkaido pumpkin |
| 1 | red onion |
| 100 g | lamb's lettuce |
| herb salt | |
| pepper | |
| 2 – 3 tbsps | olive oil |
| 120 g | TischleinDeckDich |
| 480 ml | vegetable stock |
| 2 tbsps | herb cream cheese |
| 50 g | natural yoghurt |
| 1 tbsp | quark (Baker's cheese) |
| 1 tbsp | olive oil (or flaxseed oil) |
| 1 stalk of | fresh mint |
| grated half an organic lime | |
| 1 dash of | lime juice |
| for the vegetable chips | |
| 50 g | organic sweet potato |
| 50 g | organic beetroot, fresh |
| salt | |
| spices to taste, e.g. curry, smoked paprika powder | |
For the vegetable chips, wash the sweet potato and beetroot thoroughly using a vegetable brush and then cut into 4mm thick slices using either a slicer or a mandolin slicer. Line a baking sheet with baking paper and spread the vegetable slices on it. They should not overlap if possible. Season lightly with a little salt and curry powder if desired. Dry the chips in the oven at 120° C / 250° F convection heat for 30 - 35 minutes. Open the oven door briefly on occasion to let the moisture escape from the oven. Then take them out and let them cool down.
Wash and halve the Hokkaido pumpkin. It does not need to be peeled. Remove the seeds with a spoon and cut the Hokkaido into wedges. Peel the red onion and cut into eighths. Drain the beetroot in a sieve and cut into quarters. Spread everything out on a baking tray and season with salt, pepper and a little curry. Drizzle the vegetables with olive oil and then bake in the oven at 200° /395° F top/bottom heat for 30 minutes.
In the meantime, clean, wash and dry the lamb's lettuce in a salad spinner. Mix the yoghurt, oil and quark. Add the lime zest and a squeeze of lime juice. Finely chop the mint leaves and stir in.
Bring the TischleinDeckDich to the boil in the vegetable stock and simmer on low heat for another 4 minutes. Then stir in the herb cream cheese. Season to taste with herb salt and freshly ground pepper.
Serve the TischleinDeckDich together with the lamb's lettuce and the oven vegetables in a bowl. Top with the mint yoghurt and spread the vegetable chips on top of the autumn bowl.
Tip: As an alternative to fresh beetroot, other vegetables such as carrots are also suitable for making vegetable chips. The remaining chips can be stored in a biscuit tin.