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Celeriac Ravioli With Sour Cream
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Healthy nutrition
Wednesday December 26th, 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.
20 minutes
4 people
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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