top of page

< back

Roast & Purée

Ingredients

  • TEMPTY Stykke (1 piece = 100g)

  • 3-4 Danish Carrots

  • Curly green kale

  • Hazelnuts

  • Vegetable stock

  • Apple cider

  • Vinegar

  • Butter (or plant butter)

  • Salt, pepper, sugar

Steps

1. Quick-pickle the kale: Mix vinegar, water, sugar, and salt. Add kale, massage gently, and set aside to lightly pickle.


2. Prepare the carrots: Peel and divide — half for purée, half for frying.


3. Make the carrot purée: Simmer carrots in vegetable stock until soft. Blend with butter, a splash of vinegar, and salt until smooth.


4. Pan-fry the remaining carrots: Sauté in butter and oil with a pinch of sugar and salt until golden and tender.


5. Toast the hazelnuts: Heat in a dry pan until fragrant and lightly golden. Roughly chop.


6. Cook the TEMPTY patties: Sear in a hot pan with a bit of oil for 3-4 minutes per side until golden brown.


7. Plate it up: Spread carrot purée on the plate, add fried carrots and TEMPTY on top, finish with pickled kale and hazelnuts.

bottom of page