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

Print Post

Leave me a message

Leave a Reply Cancel reply

June 4th, 2018 | infopicture

Info #1

November 30th, 2017 | sweets

Piedmontese chocolate pudding with vanilla quince

A beautiful and strong coffee, anyone? Then, after a substantial meal, this specialty from the Piedmont is the right! In Piedmont, this pudding is called also Bonèt, because its form probably reminds something to a hat or a chef’s hat. Another story around the Bonèt comes from the Langhe. It states that one puts so to speak “a hat” – a crown – on dinner with this dessert. Anyhow, it tastes excellently and even better when prepared the day before. Incredibly handy when you expect guests.

PS: The Vanilla Quinces are a perfect match!