Vegetarian Labskaus

Ingredients

• 6 starchy potatoes (100 g each)
• 2 onions
• 2 beetroot bulbs
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 0.25 tsp Cumin Powder
• 1 sheet nori seaweed
• 1 Tbsp sesame seeds (15 g; black and white)
• 2 stalks dill
• 1 Tbsp capers (15 g; jarred)
• 60 g mustard pickles
• 4 eggs

Instructions

1. 1.

   Wash the potatoes and steam them for about 30 minutes in a steamer basket over boiling water.

2. 2.

   Meanwhile, peel and finely dice the onions and beetroot. Sauté the onions in 1 Tbsp hot oil for 3 minutes over medium heat until lightly golden brown. Add the beetroot cubes and sauté for another 3 minutes. Season with salt, pepper, and cumin; add a splash of water and simmer gently for about 10 minutes.

3. 3.

   For the topping, pulse the nori sheet, sesame seeds, and a pinch of salt in a food processor. Rinse the dill, pat dry, and pluck the feathery tips.

4. 4.

   Drain the capers and mustard pickles, then finely dice the pickles. Peel the potatoes and lightly mash them with a fork. Stir the capers, pickles, and beetroot from the pan into the mashed potatoes and season to taste.

5. 5.

   Heat the remaining oil in a skillet. Crack the eggs into the skillet and cook over medium heat for 3–4 minutes until the whites set but yolks remain runny. Place the cooked eggs on top of the vegetarian Labskaus, sprinkle with the sesame‑nori mixture, and garnish with dill tips.