Wasabi Hash Browns with vegetable pickles and pecan
Wasabi, pickled vegetables and salted pecans: these Hash Browns combine all the trendy flavours in one topping.
Ingredients (4 servings):
- 12 Aviko Hash Browns
- 250 ml wine vinegar
- 4 tbsp sugar
- 2 cm ginger root
- 2 pieces of star anise
- 400 g mixed vegetables, e.g. bell pepper, (mini) carrot, broccoli and/or Chinese cabbage
- 1 tbsp sesame oil
- ½ head of little gem
- 3 tbsp salted pecans
- 3 tbsp wasabi mayonnaise
Used product:
Method
Preparation: 30 minutes + cooling
- Heat the wine vinegar with the sugar in a saucepan. Cut the ginger into slices. Add the ginger and star anise and let the sugar dissolve.
- In the meantime, clean the vegetables and cut into pieces or small florets. Put the vegetables in a bowl. Pour over the sweet and sour marinade and sesame oil and let cool. Stir occasionally.
- Prepare the Hash Browns according to the instructions on the packaging. Cut the lettuce head into strips. Coarsely chop the pecans.
- Pipe a dot of wasabi mayonnaise on each Hash Brown. Divide the little gem and some pickled vegetables on top. Garnish with the pecans.
Tip: Short on time? Replace the pickled vegetables with chilled kimchi.
