RECIPE: WATERCRESS VELOUTÉ WITH HARI&CO GREEN LENTIL BALLS

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:

1. Peel the parsnip and potato and cut into large cubes. Steam or boil for 20 minutes.
2. Meanwhile, wash de-stem the watercress. Mince the onion and garlic.
3. 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.
4. 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.
5. Brown the HARi&CO Green Lentil Balls in a dry pan.
6. 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!