15 g Butter
150 g Celeriac
180 g Feta cheese
10 g Flaked almonds, roasted
1 pinch Freshly grated nutmeg
400 ml Oat milk
50 ml Olive oil
40 g Parmesan
350 g Potatoes, largely firm
2 units Red pepper
50 g Rocket
4 g Salt
Wash the rocket and shake it dry. Roughly chop four-fifths of it, put the rest to one side. Using a hand blender, finely blend the rocket with the olive oil, almond flakes, Parmesan and lemon zest. Season with salt and pepper.
Ingredients
50 g Rocket, 50 ml Olive oil, 10 g Flaked almonds, roasted, 40 g Parmesan
Peel and finely chop the potatoes and celeriac and cook in the oat milk with 4 g salt for approx. 30 min. until soft. Drain and blend to a purée. Season with salt, pepper and nutmeg. Stir in the butter over a low heat.
Ingredients
350 g Potatoes, largely firm, 150 g Celeriac, 400 ml Oat milk, 4 g Salt, 1 pinch Freshly grated nutmeg, 15 g Butter
Wash the peppers, cut a wide strip off the left and right side of each pepper and dice the rest. Cut the sheep’s cheese in half lengthwise and cut to the size of the pepper strips. Thinly coat with pesto, put the pieces together and secure with a cocktail stick. Heat a little oil and fry the pepper cordon bleu on both sides over a high heat for approx. 7 minutes. Season with salt and pepper.
Ingredients
2 units Red pepper, 180 g Feta cheese
Cut the cordon bleu in half diagonally and sprinkle with the remaining rocket and diced pepper. Garnish with the remaining pesto and serve with the purée.
907
29.54 g
65.08 g
42.49 g
