White Velvet Cream
These days I have been assailed with an irresistible desire of white! How, you’d say, just now that orange is playing boss? Yes, yes! I found the daikon… and it was a piece of cake, I added white vegetables, and this delicious velvet cream was born 🙂 🙂
Ingredients:
1 small daikon
1 medium potato
1 leek, white part only
2 fennels
3 cups of vegetable broth
1 pinch of garam masala
salt to taste
oil to taste
1 tablespoon of vegrino cheese
10 almond flakes
Method:
Very easy, peel and dice the vegetables. Pour a little oil in a pan, add the vegetables and let them sizzle. Add the vegan broth and cook until they’re soft. Remember to keep aside the “beard” of fennels, which you’ll chop and use to flavour the soup. Once done, blend them all with the hand blender, if it’s too thick, just add water, it must remain dense, anyway. Season with salt and add garam masala. With two tablespoons, prepare two quenelles of vegrino cheese, which you’ll lay slowly over the cream. You can replace it with of soy yogurt. Add fennels beards and almonds. What can I say, it was very delicate, and then, given that I love the snow … I felt like diving into it! 🙂 🙂
Chef: Rossella from VeganBlog
Like you… I’d like to dive into it!!