Maultaschen with radish and lentil vinaigrette

Maultaschen mit Radieschen-Linsen-Vinaigrette

Maultaschen with radish and lentil vinaigrette

February 6th, 2021 | main dishes

Real soul-food: Fried Maultaschen with a radish and lentil vinaigrette. This is where the radish counts! It should be super fresh with fresh, crunchy leaves, because they are eaten too!

Maultaschen with radish and lentil vinaigrette

For this recipe, I use Maultaschen from the refrigerated shelf of our organic shop. For those who want to make the whole dish themselves, I will shortly be putting a corresponding Maultaschen recipe online.

The nice thing: by choosing the Maultaschen you can easily decide for yourself whether you want a vegetarian plate or one with meat. There are the organic Maultaschen in very good quality with a spinach and vegetable filling or with a hearty minced meat filling.

Maultaschen with radish and lentil vinaigrette

(4 servings)

100 g mountain lentils

boil in boiling water for 20 minutes until soft, put in a colander, rinse in cold water, drain

1 bunch of organic radishes with leafy green

put the tender radish leaves aside for the garnish, cut the radishes into thin slices or slice them

1 large red onion, chopped

1 TS rapeseed oil

steam the onion cubes in the oil in a large pan until translucent

50 ml white wine vinegar

100 ml meat broth (or vegetable broth)

deglaze the onions with the vinegar and stock, remove the pan from the heat

5 TS rapeseed oil

1 ts mustard

1 TS liquid honey

beat under the onions with the whisk, mix in the radish slices and lentils

8 Maultaschen (from the delicatessen or the refrigerated counter)

30 g clarified butter

cook the Maultaschen in boiling salted water according to the instructions on the packaging, drain, cut into pieces and roast in hot lard until golden brown

arrange the fried Maultaschen with the radish and lentil vinaigrette and serve with radish leaves and whole radishes

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May 12th, 2018 | main dishes

Eye candy & culinary delight

What happens when the king of vegetables meets the queen of shells? Well, it can only be magically delicious, right? When wild herbs, sugar snap peas, young peas and pomegranate seeds join asparagus and scallops, the taste sensation is perfect. And the best thing is: this delicious dish is on the table in half an hour!