Preparation time: 10 minutes
Cooking time: 20 minutes
Quantity: 2 bowls
> INGREDIENTS:
For the watercress velouté:
- 1 parsnip
- 1 medium potato
- 1 bunch of watercress
- 1/2 onion
- 1 clove of garlic
- 300 ml of hot water
- 50 g non-dairy yoghurt or cream
- 1/4 tsp. ground nutmeg
- Salt and pepper
For the toppings:
- 4 HARi&CO Green Lentil Balls
- 1 handful of sunflower seeds
- 1 handful of squash seeds
- Fresh chives, chopped
> PREPARATION:
- Peel the parsnip and potato and cut into large cubes. Steam or boil for 20 minutes.
- Meanwhile, wash de-stem the watercress. Mince the onion and garlic.
- Heat the water in a frying pan and add the watercress, garlic and onion. Cook over medium heat for 5 minutes until the watercress has wilted.
- Once all the vegetables are cooked, place them in a blender. Add hot water, non-dairy yogurt, nutmeg, salt and pepper. Blend until smooth and creamy. If necessary, add a little water to reach desired consistency. Keep warm.
- Brown the HARi&CO Green Lentil Balls in a dry pan.
- Serve the watercress velouté in bowls and garnish with chopped chives, sunflower and pumpkin seeds and HARi&CO Green Lentil Balls.
Recipe by Alice Pagès
Enjoy your meal!