Steamed vegetables with sunchoke sauce

Steamed vegetables with sunchoke sauce

Based on 4 ratings

"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 👌

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
100 g
sunchokes
26⅔ g
celery roots
200 ml
soy milk
2
baby red bell peppers
2
baby zucchinis
2
baby corns
2
shiitake mushrooms
2
baby carrots
baby bok choy
2
baby fennel
2 stalks
green asparagus
lemon
2 leaves
endives
2 leaves
radicchio
salt
pepper
red beet sprouts (for garnish)
slivered almonds (for garnish)
flaky sea salt (for garnish)
MetricImperial

Utensils

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

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How-To Videos

3-ways-to-steam

3 ways to steam

how-to-strain

How to strain

how-to-prepare-celery-root

How to prepare celery root

3-ways-to-steam-vegetables

3 ways to steam vegetables

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal261
Fat4 g
Protein14 g
Carb27 g
  • 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.
    • 26⅔ g celery roots
    • 100 g sunchokes
    • 200 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.
    • 2 baby red bell peppers
    • 2 baby zucchinis
    • 2 baby corns
    • 2 shiitake mushrooms
    • 2 baby carrots
    • baby bok choy
    • 2 baby fennel
    • 2 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.
    • 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!
    • 2 leaves endives
    • 2 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!

  • Enjoy your meal!

    Steamed vegetables with sunchoke sauce

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