Sunchoke soup with toasted walnuts, parsley oil and sunflower sprouts + a short summary on my recent workshop
Dagmar's Kitchen
Dagmar's Kitchen
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Ingredienser

  • 1 pound (about 500 g) sun chokes
  • 1 onion 1 small leek
  • 1 clove garlic
  • 1 tbsp butter + 1 tbsp olive oil
  • 2 cups (about 500 ml) vegetable stock
  • 6 tbsp white wine
  • 6 tbsp full fat cream or coconut cream
  • 1 tbsp balsamic vinegar
  • sea salt & black pepper to taste
  • toasted walnuts, parsley oil and sunflower sprouts to garnish
  • Toasted walnuts
  • 1 cup raw walnuts
  • Parsley oil
  • 1 cup fresh parsley leaves
  • 6 tbsp extra virgin olive oil
  • pinch of sea salt

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