Ingredients (serves 4)
| Goulash 1.5 kg fennel 3 red pointed peppers ghee for frying 2 tbsp tomato purée 2 tbsp smoked ground paprika 1 tbsp apple cider vinegar 1 L vegetable stock rock salt, allspice 1 tbsp ground caraway 4 bay leaves | 1 tbsp marjoram Hash browns |
Preparation
Cut 2 fennel bulbs and the pointed peppers into fine strips, brown together in hot ghee. Stir in the tomato purée and turn down the heat. Add the smoked ground paprika and immediately deglaze with apple cider vinegar. Stir through for 1-2 mins, then pour in the vegetable stock.
Increase the heat, season the goulash flavor base with rock salt, allspice, ground caraway, bay leaves and marjoram and cook vigorously for 30 mins without a lid. Turn down the heat. Brown diced tempeh separately in a pan with a little oil and add to the mixture.
Use a V-shaped cutter or a sharp knife to add very thinly sliced fennel and cook everything together over a low heat for a total of about 15 to 20 mins until soft. Add a little stock or water during the cooking time if necessary. Finally, stir arrowroot starch into a little water and use this mixture to thicken the goulash. Finish with caraway and camelina oil.
While the goulash is cooking, boil potatoes in salted water for around 20 mins. Allow to cool slightly and then peel. Grate the potatoes with a V-shaped cutter, season with rock salt and allspice and mix with liquid ghee to make hash browns. Heat a waffle iron or frying pan and roast the potato dough for approx. 10 mins.