The recipe is for 10 large steaks.
Wash the broccoli. Cut off the toughest part of the root and divide the broccoli into small pieces.
Peel the onion and cut it into small pieces, and peel the garlic.
Then put everything in the blender and blend until smooth. Run the seeds quickly, but still leave lumps. Let the dough rise for at least 10 minutes.
Fry the broccoli steaks in butter or oil to color them a bit. Place the fried steaks on a plate and put in the oven for 10 minutes at 175 degrees.
The recipe is for 6 people.
Peel the potatoes and root vegetables. Cut root vegetables into smaller pieces as they take longer to cook.
Put the potatoes and roots in a saucepan. Cover with water and salt. Let the vegetables cook until everything is tender.
Pour in the liquid but leave a little in the pan. Season with salt and butter.
Whisk until pureed. The foam doesn’t need to be completely smooth, a few lumps just add more consistency.
Whisk the ingredients together into a smooth cream.
If you prepare the steak batter the day before cooking, you are already halfway there. In broccoli steaks, sunflower and flax seeds are used to achieve a crispy consistency. They are cheaper than nuts and perform the same function.
Rotmos is a great way to empty the fridge. Save whatever vegetables you get and feel free to mix and match several varieties to give the root mash more character. We get potatoes, carrots, turnips, celery root and parsnips all year round.
If you replace butter, cream or crème fraîche with similar vegan products, you get an all-vegan daily winner.