✕
SHA MAGAZINE
Subscribe to our newsletter
Stay up to date every month with all the latest articles in health, wellness and healthy nutrition
SHA Magazine Healthy nutrition
Celeriac Ravioli With Sour Cream
|
December 26, 2018
This vegetable-based dish is full of disease-preventing properties that will help improve your health. You can find more recipes in our new issue of SHA Magazine.
[:es]20 minutos[:en]20 minutes[:]
[:es]4 personas[:en]4 people[:]
Ingredients
Vegetable Ravioli:
- 150 g julienne of leek
- 250 g celeriac
- 80 g olive oil
- 80 ml shake
Guacamole:
- 150 g avocado
- 25 g fresh onion
- 1o ml lime juice
- 3 g guindilla( also piparra) chili peppers
- 1 tablespoon coriander
- 1 tablespoon salt and pepper
Sour Cream:
- 75 g soy yoghurt
- 100 g coconut milk
- 10 g lemon juice
- 5 g agave syrup
- 1 g cumin
- 1 spoonful of soy lecitin
Beetroot Sauce:
- 100 g cooked beetroot
- 25 ml vegetable broth
- 5 g umeboshi paste
- 5 g fine mustard
- 10 g yuzu juice
- 0.2 g xanthan gum
Blanched Vegetables:
- 1 tablespoon broccoli
- 1 tablespoon asparagus
- 1 tablespoon carrot
Preparation
Vegetable Ravioli:
- Cook the julienne of leek in the wine and oil.
- Cut the celeriac into 1-2mm slices and use a circular cutter to make rounds.
- Steam the rounds on a perforated tray for 2 minutes.
- Fill the rounds with the leeks.
Guacamole:
- Blend all the ingredientes except the onion.
- Chop it and add it to the guacamole at the end.
Sour Cream:
- Blend all the ingredients and set aside.
Beetroot Sauce:
- Blend all the ingredients and set aside.
Blanched vegetables:
- Cut the vegetables and blanch them.
- Coll them and set aside.
This can also interest you...
Discover
