Celeriac Ravioli With Sour Cream

For Sha Wellnes Clinic
|
Wednesday December 26th, 2018
Healthy nutrition

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.

Preparation time

20 minutes

Serves

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.
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