Preparation

Preparation:
• Prepare all the ingredients
• Prepare the mashed potato according to the vegan recipe
• Red beet and apple salad
o Cook the red beetroot in boiling water until just tender and let cool
o Cut the beets and the gherkins (keeping the juice) in 1cm cubes
o Mix the soy quark, the vegan mayonnaise, the gherkin juice (around 80% of the gherkins’ weight), and the beet juice. Season the sauce with salt
o Add the beets, the apple, the gherkins and the onions to the sauce and mix. Refrigerate for at least 2 hours

Method:
• Heat the rapeseed oil in a heavy-based pot. Add the mustard seeds and cook over low heat for 2 minutes
• Little by little, add the sifted flour and mix. It must foam
• Cook the flour for 3 minutes, constantly stirring-it must keep it’s colour
• Little by little, add the cold water stirring continually until smooth
• Bring the sauce to the boil, stirring continually
• Add the mustard, apple cider vinegar and the maple syrup and let simmer over moderate heat for 20 minutes
• Briefly fry the THE GREEN MOUNTAIN Balls in the rapeseed oil, drain off the fat and add and let it simmer in the sauce for 4 minutes.
• Blend in the vegan cream and season with salt
• Plate THE GREEN MOUNTAIN Balls with mustard sauce and mashed potato. Serve the red beet and apple salad separately
• Garnish with the dill

Suggestion:
• As an alternative, replace the salad with iced green peas