15 g butter
150 g celeriac
180 g feta cheese
10 g flaked almonds (roasted)
1 piece lemon
1 pinch nutmeg (ground)
400 ml oat drink
50 ml olive oil
40 g parmesan
3 pinch pepper (ground)
2 piece pepper (red)
350 g potatoes
50 g rocket
4 g salt
1 pinch salt
2 pinch sea salt
Wash the rocket and shake it dry. Set aside a handful, roughly chop the rest.
Wash the lemon in hot water, dry it and grate the zest. Keep the rest of the lemon in the fridge for future use.
Blend all the ingredients. Season with salt and pepper.
Ingredients
50 g rocket, 50 ml olive oil, 10 g flaked almonds (roasted), 40 g parmesan, 1 pinch salt, 1 pinch pepper (ground), 1 piece lemon
Peel the potatoes and celeriac and chop them into small pieces. Bring a large pan of oat drink and a little salt to the boil. Add the potatoes and celeriac and boil for approx. 30 minutes until soft.
Drain the liquid, add the butter and stir just enough of the liquid back in to achieve a creamy purée.
Season with salt, pepper and nutmeg.
Ingredients
350 g potatoes, 150 g celeriac, 400 ml oat drink, 15 g butter, 4 g salt, 1 pinch sea salt, 1 pinch pepper (ground), 1 pinch nutmeg (ground)
Wash the peppers, cut a wide slice off the left and right of each pepper and finely dice the rest.
Slice the feta in half lengthwise. Spread each slice with pesto, place the feta between two slices of pepper and secure with a cocktail stick.
Heat some oil in a frying pan and swirl it around. Fry the pepper cordons bleus over a medium heat on both sides for approx. 7 minutes.
Season with salt and pepper.
Ingredients
2 piece pepper (red), 180 g feta cheese, 1 pinch sea salt, 1 pinch pepper (ground)
Cut the pepper cordons bleus in half diagonally and garnish with the remaining rocket, pesto and diced pepper.
Serve with the purée.
929.5
30.05 g
65.43 g
44.85 g
