Meatless Monday: Oktoberfest Feast

By: Lauren Miyashiro
Related To:
German Roasted White Asparagus

German Roasted White Asparagus

Cooking Channel German RoastedWhite Asparagus with Hollandaise and Pumpernickle

Photo by: Matt Armendariz ©2012, Television Food Network, GP. All Rights Reserved.

Matt Armendariz, 2012, Television Food Network, GP. All Rights Reserved.

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

You don’t have to make it to Munich to celebrate Oktoberfest. Pick up some seasonal beer and set the table with good ‘ole comfort food -- German style. To make it meatless, skip the bratwurst and make Roasted White Asparagus with Sauerkraut Hollandaise instead. Rich and buttery with sour notes and wholesome crunchy bits, this dish is best served with a crisp pint (or two).

White asparagus is loaded with nutrients so you’ll feel better about sopping up more of the rich and creamy sauce. With a milder flavor than their green counterparts, the white stalks are the perfect landing spot for for tangy hollandaise and hearty pumpernickle breadcrumbs.  To make it a true Oktoberfest feast, don’t forget the potatoes. German potato salad is awesome.

Roasted White Asparagus with Sauerkraut Hollandaise and Toasted Pumpernickel Breadcrumbs

PUMPERNICKEL BREADCRUMBS:

2 slices day-old pumpernickel bread, crusts removed, cut into 1-inch cubes

1 tablespoon unsalted butter, melted
Kosher salt and freshly ground black pepper

SAUERKRAUT HOLLANDAISE AND ROASTED WHITE ASPARAGUS:

4 tablespoons juice from prepared sauerkraut
4 egg yolks, at room-temperature
1/2 cup unsalted butter, melted
Kosher salt and freshly ground black pepper

2 bunches jumbo white asparagus (about 1 1/2 pounds), woody ends removed, thin skin peeled

1 tablespoon vegetable oil
Directions
For the pumpernickel breadcrumbs:

Preheat the oven to 375 degrees F. Pulse the bread in a food processor several times to produce fine crumbs. Transfer the breadcrumbs to a baking sheet, pour the melted butter on top and toss to coat. Season liberally with salt and pepper, and then bake until lightly toasted and crispy, 12 to 15 minutes. Set aside to cool.

For the hollandaise and asparagus: Bring about 1 inch water to a boil over medium heat. Beat the sauerkraut juice and egg yolks in a medium heatproof bowl until foamy and light, about 30 seconds, and then set the bowl over the water, making sure it doesn't touch the water, and slowly whisk in the butter 1 tablespoon at a time. Continue whisking over the heat until all of the butter has been added and the hollandaise is thick and creamy, 8 to 10 minutes total. Remove from the heat, season with salt and pepper, and cover with plastic wrap and set aside.

Increase the oven temperature to 450 degrees F. Place the asparagus on a baking sheet, add the vegetable oil and toss to coat. Sprinkle liberally with salt and pepper, and then roast until the asparagus are tender and starting to brown on the edges, 14 to 16 minutes.

To serve, spoon the sauerkraut hollandaise over the asparagus and top with the pumpernickel breadcrumbs.

More Meatless Ways to Celebrate Oktoberfest:
Keep Reading

Next Up

Meatless Monday: Vegetarian Pot Pie

The Meatless Monday cure for the rainy-day blues: Aida Mollenkamp's Vegetarian Pot Pie.

Meatless Monday: Vegetarian Thanksgiving Sides

The great news is that most side dishes are either meatless or can be made without meat very easily (and just as deliciously).

Meatless Monday: 8 Vegetarian Pasta Recipes

Keep your cabinets stocked with dried pasta and whip up easy, meat-free dinners in minutes.

Meatless Monday: Vegetarian Thanksgiving Side Dishes

It may be Turkey Day and all, but everyone knows Thanksgiving is all about the sides, and many of the best ones are meatless.

On TV

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c
On Tonight
On Tonight

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c
What's Hot
What's Hot

The Best Thing I Ever Ate

New Episodes Sundays 8|7c

Pick a Side!

The Snackdown

In our new animated series, we debate the most-pressing food matters of our time, like is cereal a soup?

So Much Pretty Food Here