The recipe is for 10 large steaks.
Wash the broccoli. Cut off the hardest part of the root and divide the broccoli into smaller pieces.
Peel the onion and cut it into smaller pieces, and peel the garlic.
Then put everything in the mixer and mix until smooth. Run the seeds quickly, but still leave bits. Let the batter swell for at least 10 minutes.
Fry the broccoli steaks in butter or oil so that they get a little color. Place the fried steaks on a plate and put in the oven for 10 minutes at 175 degrees.
The recipe is for 6 people.
Peel the potatoes and root vegetables. Cut the root vegetables into smaller pieces because there is a longer cooking time on them.
Put the potatoes and roots in a saucepan. Cover with water and add salt. Let the vegetables cook until everything is tender.
Pour off the liquid but leave a little in the saucepan. Season with salt and butter.
Whisk until pureed. The moss does not have to be completely smooth, a few lumps just give more consistency.
Whisk together the ingredients to a smooth cream.
If you prepare the steak dough the night before cooking, you are already halfway there. In the broccoli steaks, sunflower and flax seeds are used to get a crispy consistency. They are cheaper than nuts and have the same function.
Rotmos is an excellent way to empty the fridge. Keep in the vegetables you get, and feel free to mix several varieties to give the root mash more character. We get potatoes, carrots, turnips, celery roots and parsnips all year round.
If you replace butter, cream or crème fraîche with similar vegan products, you get a completely vegan everyday winner.