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- Ingredients
- Recipe
- Boiled Chickpeas2 cup
- Carrot1 unit(s)
- Leek1 unit(s)
- Corn1 unit(s)
- Peas (1/2 cup)8 tablespoon
- Smoked Tofu (1/2 piece) to taste
- Chestnut cream1 cup
- Parsley to taste
- Pepper to taste
- Chestnut cream: cashew nuts160 g
- Chestnut cream: water100 ml
- Chestnut cream: oil2 tablespoon
- Chestnut cream: lemon1 unit(s)
- Chestnut cream: salt to taste
- Chestnut cream: pepper to taste
- Chestnut cream: dijon mustard1 teaspoon
- Start by preparing the chestnut cream. Place the chestnuts in a blender with the water, lemon juice, dijon mustard and salt. Beat until you get a homogeneous cream.
- Add the sunflower oil, little by little until the cream becomes denser. Transfer the mixture to a closed container and refrigerate for at least 1 hour.
- For the sausage, cook the peas for 5 minutes in hot water, drain and pour cold water over the top to stop the cooking process. Drain excess water and set aside.
- In a large bowl add all the ingredients with the chestnut cream and stir so that it is very creamy. Season with salt and finish with chopped parsley.
- DeliRec in partnership with chef Ruan Felix.
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