Parkheuvel** cooked a menu with products from De Vegetarian Butcher

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One of the most famous star restaurants in our country, which for a day cooked a completely plant-based menu with products from De Vegetarische Slager? We had to taste that. And so Culy went to restaurant Parkheuvel** in Rotterdam on a rainy Tuesday afternoon for a special and inspiring vegan menu that will stay with us for a long time to come. Vegan Snickers anyone?

meat ch

The Vegetarian Butcher is making good progress. Not only are their vegetable meat products a resounding success in 45 countries; well-known chefs are also fans. Just look at the new cookbook that is now in the shop: Vleesch , in which you will find 100 inspiring recipes with the Kipstuckjes, vegetarian Hacktballetjes and Rul Gehackt, from top chefs such as Niven Kunz, Jonnie Boer and Pascal Jalhay.

The launch of the book was therefore not celebrated in the first place, but at restaurant Parkheuvel**, which prepared a vegetable menu for the occasion with the products of De Vegetarische Slager. Chef Erik van Loo also has a recipe in the new book.

Meat at Parkheuvel

For the meat lover

Let’s talk about that book, which has been called ‘a plant-based ode to meat classics’. After all, Jaap Korteweg, founder of De Vegetarische Slager, also says: “I like meat so much that I made it vegetarian”. He started out in a nostalgic butcher’s shop on the Spui in The Hague, and his vegetable meat products are now available in every supermarket. You undoubtedly know them: the Rul Gehackt, the Little Willies and the Kipstuckjes for example.

We think it’s really cool that Vleesch offers you a hundred recipes with products that are incredibly surprising and versatile. From a vegan Wellington to rendang, coq au vin, chicken satay that makes your mouth water, or the spicy croissants with Rul Gehackt that Samuel Levie came up with for the book. As De Slager describes it: “A must-have for the meat lover who doesn’t want to miss anything.” We couldn’t say it better.

Meat from The Vegetarian Butcher

Star restaurant cooks plant-based

We are happy to show you the inspiring dishes that we were allowed to taste during dinner at Parkheuvel. Because from the celeriac cannelloni with piccalilli to the tomato marshmallows, the ravioli with chicken pieces and the vegan Snickers: this plant-based star menu was unforgettable.

And by the way: the recipe for the ravioli of ‘Bresse chicken’ with Vegetarian Kipstuckjes from Parkheuvel can also be found in the book. You can recreate it at home if you dare.

Vegan appetizer beetroot tartare
Top: crispy celeriac cannelloni with a piccalilli filling, bottom beet tartare with ‘quail egg’ / Source: Justin de Nooijer for Culy
Taco with minced meat and white beans from the Vegetarian Butcher
The appetizer: pea taco with Rul Gehackt from De Vegetarische Slager and white beans / Source: Justin de Nooijer for Culy
Tomato with marshmallow and prawn crackers
Westland tomato in the form of marshmallows, tomato jelly and prawn crackers / Source: Justin de Nooijer for Culy
Bresse chicken ravioli (vegan) with forest mushrooms
‘Bresse chicken’ but from the Kipstuckjes from De Vegetarische Slager, in ravioli, with wild mushrooms and a sauce of tarragon, chervil and parsley / Source: Justin de Nooijer for Culy
Steak of celeriac
Steak of celeriac with a gravy of only vegetables, shallot and fresh herb oil / Source: Justin de Nooijer for Culy
Vegan Snickers at Parkheuvel
Park hill ‘Snickers’ with vegetable peanut butter ice cream (from Skippy peanut butter) with nougatine and hazelnut / Source: Justin de Nooijer for Culy

Vleesch – 100x a plant-based ode to meat classics (Nijgh & Van Ditmar) from De Vegetarische Slager is now  for sale for €25.


Source: Culy by culy.nl
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