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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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