Fennel caviar with almonds and lentils
Published by Julia Arman le 29 mars, 2016 - 16:13
A nourishing and tasty preparation, which combines vegetables, oilseeds and legumes. A perfect cocktail.
Ingredients
- 3 small fennel
- 1 tbsp almond puree
- 3 tbsp olive oil
- 2 tbsp cooked lentils
- 5 raw mushroom heads
Tools
- crusher cone
- tip: none
Recipe
- Cook the fennel bulbs in simmering water or gently steam.
- Grind the bulbs, lentils and mushroom caps in the Jazz Max fitted with the grinding cone
- Add a spoonful of almond puree, 3 spoonfuls of olive oil, salt and pepper.
How to serve at the table
Serve on a varied vegetarian plate (cooked vegetables, raw vegetables, cereals, vinaigrette)
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