Ingredients
(for 4 people)
250 g of Jerusalem artichoke
2 medium potatoes
1 leek
200 g of mixed cauliflower and broccoli florets
1-2 tablespoons of nori flakes
400 g of Bio Drink Oat Omega 3
1 bay leaf
1 tablespoon of nutritional yeast
Black pepper, to taste
Extra-virgin olive oil, to taste
Salt, to taste
Made with
Preparation
Clean the Jerusalem artichokes thoroughly with a kitchen brush and roughly slice them. Peel and dice the potatoes, then cut the leek into thin rounds.
Heat a generous drizzle of extra-virgin olive oil in a pot and sauté all the vegetables with the bay leaf over high heat for a few minutes. Add salt and the Bio Oat Drink Omega-3. Bring to a gentle boil and cook until the vegetables are soft.
Remove the bay leaf and blend everything together with the nori flakes and nutritional yeast until you achieve a smooth, fairly thick cream. Adjust salt as needed. In a skillet, sauté the cauliflower and broccoli florets over high heat until they are slightly crispy. Season with salt and pepper.
Serve the Jerusalem artichoke cream in bowls, topping with a few crispy florets, a sprinkle of nori flakes, and a drizzle of raw extra-virgin olive oil.
