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Celery puree with truffle Recipes for the climate Winter | vegan, seasonal, sustainable
Climate-friendly recipes for every season: Today's nutrition damages the climate more than traffic. Because too many meat and milk end up on the plates ...
Climate-friendly recipes for every season:
Today's diet is more damaging to the climate than traffic. Because there are too many meat and milk products on the plates, the production of which is responsible for the majority of the nutritional greenhouse gas emissions. In order to curb climate change, the consumption of animal products must be reduced. The just launched "Recipes for the Climate" by Greenpeace Switzerland and tibits show just how varied and tasty the plant nutrition is. Four to five additional cooking ideas are published each season. Vegan, seasonal and with environmentally friendly resource consumption.
All recipes can be found here:
https://www.greenpeace.ch/act/rezepte-fuer-das-klima/
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Celery puree with truffle
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INGREDIENTS
:
Salt
400 g celeriac
500 g potatoes
100 ml soy cream (soy cream)
4 EL rapeseed oil
Pepper from the grinder
freshly grated nutmeg
1 tbsp truffle oil
PREPARATION
:
Bring a pot of salted water to a boil.
Peel the celery, cut into large cubes
and cook in salted water for 5 minutes. In the
Meanwhile peel the potatoes, roughly dice them,
also add to salt water and 15 minutes
continue cooking until the vegetables are tender.
Pour celery and potatoes and another
turn warm through the pusher or through
press a potato press.
Heat the soy cream and oil in a saucepan
add the celery and potato mixture,
pull it in carefully and over low heat
bring to the boil briefly.
Remove the pot from the hob.
The puree
with salt, pepper and freshly grated nutmeg
season to taste and add the truffle oil.
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