Vegan alternative to eating goose: chestnut tartare
Chef Jonathan from Ahead Burghotel has composed the perfect autumn recipe for you with chestnuts and sweet potatoes
Opened in 2021 “ahead castle hotel” is the world's first climate-positive vegan hotel. In the middle of the UNESCO Elbe River Landscape Biosphere Reserve lies the listed castle from the thirteenth century with a large (vegetable) garden in a beautiful landscape. In the in-house restaurant “place to V”, chef Jonathan uses a lot of creativity to conjure up regional, seasonal and plant-based delicacies on the plate. His autumn chestnut tartare is real comfort food.
We wish you a delicious Advent season.
For people 4
– 400 g white beans
– 200 g chestnuts
– 2 tbsp sesame oil
– 100 g mayonnaise
– 5 g cinnamon, ground
– 100 g sweet potato
– 6 pieces of nasturtium leaves
– 50 g mustard seeds
– 150 ml apple cider vinegar
– 1 bay leaf
– 20g brown sugar
– 200 ml sunflower oil
– Salt & pepper to taste
– 10 g black sesame seeds
Bring the mustard seeds to the boil with the apple cider vinegar, add a pinch of salt, brown sugar and the bay leaf and continue to simmer gently for 15 minutes until the liquid is gone.
At the same time, chop the chestnuts and white beans. Fry briefly in the pan and season with salt, sugar and cinnamon. Let it get cold.
Meanwhile, let the oil get hot in a pot. Cut/peel the sweet potato into thin strips and fry the sweet potato into chips.
Mix the mayonnaise with the sesame oil and black sesame, season with salt and pepper and then arrange the mixture in a ring.
Garnish with the black sesame seeds and a few chestnuts.
Jonathan hopes you enjoy preparing it!
Enjoy your meal!
© Photos: Ahead Hotel