Captains Dinner Logo
to top
Red wine and vegetable goulash on mashed potatoes with turmeric

Red wine and vegetable goulash on mashed potatoes with turmeric

March 5th, 2022 | main dishes

Soul food at its finest: tasty vegetables in a velvety red wine sauce, served with golden mashed potatoes with turmeric. An irresistible vegetarian winter dish!

Red wine and vegetable goulash on mashed potatoes with turmeric

The colors alone stimulate the appetite: dark red vegetables – colored by wine and beetroot – and turmeric-yellow mashed potatoes. This is a dish that will probably convince even the last person to have a “veggie day”.

No, I am not a vehement vegetarian. But it’s certainly good to skip meat many days of the week. Very good, and even very important. And so this dish can be a wonderful alternative to a meat goulash. I’m sure everyone will be amazed!

I used a good Merlot for the sauce in this dish. If you want to cook without alcohol, you can replace the red wine with unsweetened elderberry juice.

Red wine and vegetable goulash on mashed potatoes with turmeric

(4 servings)

600 g beetroot
400 g of carrots
3 large red onions
cut into 2 cm cubes
5 sticks of celery
cut into 1 cm thick slices
15 garlic cloves, peeled, whole
3 TS frying oil (e.g. peanut oil, grapeseed oil)
sear the prepared vegetables in hot oil at high temperature
3 heaped TS tomato paste
add and fry
5 TS soy sauce
deglaze the vegetables with the soy sauce, reduce the heat
250 ml red wine (e.g. Merlot)
add and simmer for about 4 minutes
3-4 sprigs of thyme
2 sprigs of rosemary
3 bay leaves
add
300 ml vegetable broth*
add and bring to a boil
1 TS cornstarch
mix with some red wine and stir into the boiling vegetables
cover and let the vegetables simmer for 20 minutes, stir from time to time so that they don't stick to the bottom, keep an eye on the cooking point, the vegetables should be al dente
Salt, pepper from the mill
season to taste
2 sprigs of flat-leaf parsley, chopped
Roasted (chilli) cashew nuts or roasted hazelnuts, roughly chopped
place the goulash on top of the smashed potatoes and serve sprinkled with parsley and nuts

* My homemade vegetable extract is perfect here, with this you can prepare a delicious vegetable broth in no time.

Turmeric Mashed Potatoes

1 kg floury potatoes
boil in salted water for about 15 minutes until soft
100-120ml milk
heat the milk, add to the potatoes and mash with the potato masher
1-2 ts turmeric
80 grams of salted butter
Salt, pepper from the mill
fold in

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Trattoria Antiche Carampane in Venice August 22nd, 2018 | Landgänge

Trattoria Antiche Carampane – away from Venice’s main artery

Softshell Crabs were the recommendation of the very friendly waiter in the Trattoria Antiche Carampane, crabs who are changing their shells. I had read that these crabs, called Moeche in Venetian dialect, existed in Venice. It is rather rare that we have never tasted a special food. This was a first. And a successful one!

read more
April 11th, 2018 | main dishes

What does Ratatouille have in common with Frankfurt Green Sauce?

Granted, at first glance (or better: bite) not much. But surely there are infinitely many, different opinions about the “what” and “how” for both dishes. What exactly are the ingredients and how exactly is it prepared. One thing seems indisputable: tomatoes, aubergines, zucchini and peppers are a must, everything else can.

read more
Christmas "Schokoli" are cookies with chocolate, tonka bean, stuffed with a hazelnut kernel December 9th, 2018 | bread & pastries

Christmas “Schokoli” with tonka bean

Christmas “Schokoli” are chocolate cookies of my childhood. We made them every Advent season. I refined my mother’s recipe with a bit of tonka bean. This is how the small, tender chocolate balls taste even better! And somehow even more Christmassy!

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.