Mushroom perkelt with sesame potatoes

Ingredients

Perkelt

• Celery stalks (chopped) – 400 g
• Garlic – 40 g (about 8–10 cloves)
• White button mushrooms – 800 g
• Parsley root – 300 g
• Oil for sautéing (e.g. canola) – 50 ml
• Water or vegetable stock – about 1 l
• Rice cream – 500 ml
• Salt – to taste (about 15–20 g)

Spices for the base (whole)

• Whole coriander seeds – 5 g
• Whole juniper berries – 5 g
• Whole allspice – 3 g
• Whole black peppercorns – 3 g
• Bay leaves – 5

Spices for the perkelt (ground)

• Ground coriander – 3 g
• Ground juniper – 2 g
• Ground black pepper – 3 g
• Sweet smoked paprika – 8 g
• Ground cumin – 3 g
• Dried oregano – 5 g
• Dried rosemary – 3 g

Sesame potatoes

• Potatoes – 2.5 kg
• Salt for the cooking water – about 25 g
• Sesame oil – 50 ml
• Dried oregano – 2 g
• Dried rosemary – 1 g

Method

Preparing the potatoes

1. Cut the peeled potatoes into medium pieces. Boil in salted water until tender (about 20 minutes), drain, let the steam escape and toss with sesame oil, oregano and rosemary.

The perkelt base

1. Heat the oil in a wide pot, add the whole spices (coriander, juniper, allspice, black pepper, bay leaves) and toast briefly to release their aroma.

Vegetables

1. Add the chopped celery and sauté for 5 minutes, then the garlic for 30 seconds.

Mushrooms and root vegetables

1. Add the sliced mushrooms and diced parsley root. Sauté until the liquid has evaporated.

Seasoning

1. Remove the bay leaves, add the ground spices (coriander, juniper, black pepper, smoked paprika, cumin) and the herbs (oregano, rosemary). Stir.

Simmering and thickening

1. Pour in the stock or water and simmer for 15 minutes.
2. Add the rice cream, heat through and salt to taste.

Serving

1. Divide the sesame potatoes among the plates and add a generous portion of mushroom perkelt.

Serving

Divide the sesame potatoes among the plates and add a generous portion of mushroom perkelt.

Key ingredients

Button mushrooms

Low-calorie umami, selenium and B vitamins.

Garlic

Antibacterial and antiviral; supports immunity and the circulatory system.

Cumin

Supports digestion and eases bloating; a source of iron.

Sesame seeds

Calcium, healthy fats and lignans; toasted, they add umami and depth.

Red bell pepper

High in vitamin C and antioxidants; sweet once roasted.

Potatoes

Complex carbohydrates, potassium and vitamin C; a filling side.

Buckwheat

Gluten-free; complete protein and rutin.

Oats

Beta-glucans for satiety; creamy once cooked (pure oats are gluten-free).

Why it’s good for the body

• Button mushrooms are a source of B vitamins and antioxidants.
• Celery and parsley root are rich in fiber and minerals, and they support digestion.
• Sesame oil contains healthy unsaturated fats and a gentle nutty aroma.
• The spices support the immune system and have anti-inflammatory effects.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• It can also be served with mashed potatoes or buckwheat porridge as a side.
• The perkelt tastes even better the next day, after resting.
• The rice cream can be swapped for oat or soy cream.