Kartoffelmad
Kartoffelmad It is one of the most loved dishes in Denmark and is served in a 100% plant-based version! This dish combines dense, aromatic rye bread, spread with vegetable butter, then piled with slices of soft boiled young potatoes, drizzled with a creamy vegetable sauce. And decorated with fresh leaves and herbs. Without meat or dairy products, it still has rich flavors, diverse textures and is very warming as a simple but special lunch dish!
Shared by Veny
Time
30 min
Serves
2
Difficulty
easy
🛒 Ingredients
- Two slices of rye bread or whole wheat bread
- 2 tablespoons vegan butter or plant-based cream cheese
- 300 grams of small young potatoes, boil until cooked then cut into thin, lengthwise slices
- 2 tablespoons of plant-based cream sauce or vegan mayonnaise
- A little vegetable milk to thin the sauce
- One stalk of spring onion, finely sliced
- Lettuce or arugula as a base
- Shaved red carrots or dried peppers for garnish
- Salt and black pepper to taste
👩🍳 Instructions
- 1
Prepare the bread: by spreading the surface of the bread with butter evenly, then arrange the lettuce leaves on top.Prepare the bread: by spreading the surface of the bread with butter evenly, then arrange the lettuce leaves on top.
- 2
Arrange the potatoes: arrange the boiled potato slices in a neat and orderly manner on top of the lettuce leaves.
- 3
Make the sauce: mix the dry vegetable sauce with a little milk until it reaches the right consistency, add salt and pepper, then pour over the potatoes.
- 4
Garnish: sprinkle with spring onions, vegetable shavings and spices to taste.
- 5
Serve: Enjoy immediately while the potatoes are still warm and the bread is still crispy.