Roasted Oxheart Cabbage & Shiitake Gravy
Servings 4 servings
Equipment
- Potato Masher
- Oven
- Cooking pan
- Saucepan
- Whisk
Ingredients
Mashed Potatoes
- 1 kg Crumbly Potatoes
- 300 ml Milk
- 3 tbsp Butter
- Pinch of Nutmeg
Other Ingredients
- ½ Oxheart Cabbage
- 6 tbsp Olive Oil
- 300 ml Mushroom Stock
- 1 tbsp Maggi
- 1 tsp Cornstarch
- 100 gram Shiitake
- Chives
Instructions
Preparations
- Preheat your oven on 150 degrees Celsius or 302 degrees Fahrenheit.
- Slice the oxheart cabbage in 4 parts. Make sure each part still has a part of the stalk. In this way the cabbage leaves won't go loose during the roasting process.
- Peel the potatoes and cut them into equal sizes.
Let's get cooking
- Place the cabbage parts in the oven dish, and cover with 5 tbsp of olive oil, salt & pepper. Roast for at least 45 minutes.
- Cook the potatoes until soft. The cooking time depends on the potato size.
- In the meanwhile, you can make the mushroom gravy already. Roast the shiitakes in some olive oil on a medium high heat.
- Mix the cornstarch with the cold stock and the maggi (or another flavor enhancer). When the mushrooms are browned, add the stock mixture. Bring this mixture to a boil until it begins to thicken. To make sure all the lumps are out, I love to use a whisk for this.
- *In love with butter? After roasting the shiitakes, you can add the stock and maggi. Cook this until it has reduced about a quart. Then take the pan of the heat, and add the cubes of butter while whisking with a whisk. Add the next cube of butter, when the first one is completely dissolved in the sauce.
- Chop the chives in small pieces and add these to the sauce.
Mashing the Potatoes
- Drain the potatoes and add the butter, nutmeg and milk. Use a masher to create a creamy potato mash. If you like you can add extra salt & pepper.
Ready to serve!
- Add the potato mash to the plate, top off with the roasted oxheart cabbage and pour over some shiitake mushroom gravy!