Steamed vegetables with sunchoke sauce

Too few ratings
Francesco Olivieri

Francesco Olivieri

www.ristorante-essenza.de/

“This recipe with its combination of diverse, fresh vegetables is the perfect starter for a Christmas menu because it’s light and healthy, creative and easy to make.”

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
300 g sunchokes
80 g celery roots
600 ml soy milk
baby red bell peppers
baby zucchinis
baby corns
shiitake mushrooms
baby carrots
baby bok choy
baby fennel
6 stalks green asparagus
½ lemon
6 leaves endives
6 leaves radicchio
salt
pepper
red beet sprouts (for garnish)
slivered almonds (for garnish)
flaky sea salt (for garnish)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • saucepan (small)
  • 2 saucepans
  • 2 bamboo steamers
  • blender
  • sieve
  • whisk
  • citrus press

Nutrition per serving

Cal
261
Protein
14g
Fat
4g
Carb
27g

Step 1/4

For the sunchoke sauce, peel sunchokes and celery root. Roughly dice celeriac and sunchokes. Transfer to a small saucepan. Add soy milk and let simmer for approx. 30 min. on the side.
  • 80 celery roots
  • 300 sunchokes
  • 600 ml soy milk
  • cutting board
  • knife
  • saucepan (small)

For the sunchoke sauce, peel sunchokes and celery root. Roughly dice celeriac and sunchokes. Transfer to a small saucepan. Add soy milk and let simmer for approx. 30 min. on the side.

Step 2/4

In two separate saucepans, each with a bamboo steamer on top, bring water to a boil. Prepare baby red peppers, baby zucchinis, baby corns, shiitake mushrooms, baby carrots, baby bok choy, baby fennel, and green asparagus. Add all vegetables to the bamboo steamers and steam for approx. 12 min.
  • 6 baby red bell peppers
  • 6 baby zucchinis
  • 6 baby corns
  • 6 shiitake mushrooms
  • 6 baby carrots
  • 2 baby bok choy
  • 6 baby fennel
  • 6 stalks green asparagus
  • 2 saucepans
  • 2 bamboo steamers

In two separate saucepans, each with a bamboo steamer on top, bring water to a boil. Prepare baby red peppers, baby zucchinis, baby corns, shiitake mushrooms, baby carrots, baby bok choy, baby fennel, and green asparagus. Add all vegetables to the bamboo steamers and steam for approx. 12 min.

Step 3/4

When the celery root and sunchokes are tender, remove them from heat. Transfer to a blender and pulse until smooth. Strain the sunchoke sauce through a sieve, using a whisk. Season to taste with lemon juice. Season with salt and pepper, if desired.
  • ½ lemon
  • salt
  • pepper
  • blender
  • sieve
  • whisk
  • citrus press

When the celery root and sunchokes are tender, remove them from heat. Transfer to a blender and pulse until smooth. Strain the sunchoke sauce through a sieve, using a whisk. Season to taste with lemon juice. Season with salt and pepper, if desired.

Step 4/4

Distribute sunchoke sauce on serving plates and serve steamed vegetables, endive and radicchio leaves on top. Garnish with red beet sprouts, slivered almonds, and flaky sea salt. Enjoy!
  • 6 leaves endives
  • 6 leaves radicchio
  • red beet sprouts (for garnish)
  • slivered almonds (for garnish)
  • flaky sea salt (for garnish)

Distribute sunchoke sauce on serving plates and serve steamed vegetables, endive and radicchio leaves on top. Garnish with red beet sprouts, slivered almonds, and flaky sea salt. Enjoy!