150 g Celeriac
180 g Feta cheese
10 g Flaked almonds (roasted)
40 g Parmesan
4 g Salt
2 piece bell pepper (red)
15 g butter
1 pinch ground nutmeg
3 pinch ground pepper
1 piece lemon
400 ml oat drink
50 ml olive oil
350 g potatoes
50 g rocket
1 pinch salt
2 pinch sea salt
Wash the rocket and shake dry. Set aside a handful, roughly chop the rest.
Wash the lemon in hot water, dry and grate the zest. Keep the rest of the lemon in the fridge for other recipes.
Puree everything. Flavour 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 ground pepper, 1 piece lemon
Peel and chop the potatoes and celery. Bring a large pan of oat drink and a little salt to the boil. Cook the potatoes and celeriac for approx. 30 mins until soft.
Pour off the liquid, add the butter and stir in as much liquid again until you have a creamy puree.
Season to taste 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 ground pepper, 1 pinch ground nutmeg
Wash the peppers, cut off a wide slice on the left and right and chop the rest into small cubes.
Slice the feta cheese in half lengthways. Spread with pesto, place between two slices of pepper and secure with a wooden skewer.
Heat the oil in a pan and spread. Fry the pepper cordon bleu over a medium heat for approx. 7 mins. on both sides.
Season with salt and pepper.
Ingredients
2 piece bell pepper (red), 180 g Feta cheese, 1 pinch sea salt, 1 pinch ground pepper
Cut the pepper cordon bleu in half diagonally and garnish with the remaining rocket, pesto and diced pepper.
Serve with the puree.
929.5
30.05 g
65.43 g
44.85 g
