Wild boar burger with sweet potato carrot puree

Step 1

Wash or peel the sweet potato and cut into large pieces. Cut the carrot into cubes. Put the sweet potatoes and carrot under water in a pan with a lid and cook, covered, for 12 - 15 minutes. Drain, reserving some of the cooking liquid and allow to steam without a lid.

Step 2

Meanwhile, heat a frying pan, without oil, over high heat and roast the almond shavings until golden brown. Remove from pan and keep aside. Heat 1/2 tbsp butter per person in the same frying pan over medium heat and fry the wild boar burger for 2 - 4 minutes per side. Then remove the burger from the pan and keep warm under aluminum foil.

Step 3

Add the onion chutney and 100 ml water per person and 1/4 beef stock cube to the frying pan in which you just fried the burger. Mix well and let the gravy simmer for 6 - 8 minutes so that it thickens, stirring occasionally.

Step 4

Meanwhile, heat 1/2 tbsp of butter per person in a wok or frying pan over medium-low heat. Tear the spinach, possibly in parts, small above the wok or frying pan and let it shrink. Meanwhile, grate two pinches of nutmeg per person. As soon as the spinach has shrunk, add the herb cream cheese. Mix well and season with a pinch of grated nutmeg and salt and pepper per person.

Step 5

Mash the sweet potato and carrot with a potato masher to a coarse puree. Add a dash of cooking liquid and mash well. Season with salt and pepper, a pinch of grated nutmeg and 1/2 tsp mustard per person.

Step 6

Divide the puree over the plates and scoop the spinach next to it. Place the wild boar burger on top of the mash and pour the gravy over it. Garnish the puree and spinach à la crème with the slivered almonds.