Frixos Demetriades
I am passionate about cooking - I have always been pursuing happiness through good food, fine wine, my dogs, and of course, with my family and friends!
Being raised in a home where good home cooking was shared with friends and family almost every other day, it was not difficult at all to embrace the concept of “you live to eat”.
Suitable for vegetarians
July 25, 2022
Alternative and very tasty puree with zucchini root with margarine & Fresh Milk Charalambides Christis!
Prep Time
15
mins
Cook Time
25
mins
Serves
8
Ingredients
- 2 Bulbs Kolokasi, 1.3-1.5 kg
- 50-200ml Fresh Milk Full Fat, 3% Fat, Charalambides Christis
- 250g Margarine Vegan, Charalambides Christis
- 15ml Pomegranate Molasses
- 15ml Balsamic Vinegar
- ½ cup Baby Rucola
- ¼ tsp Nutmeg
- 1 tsp Fine Sea Salt
- ¼ tsp freshly ground Black Pepper
Instructions
- Without washing them, hold the kolokasi with kitchen paper and peel them. Wipe them with kitchen paper and use a sharp and strong knife to cut the kolokasi into small chunks.
- Add into a large pot 2 ½ litres of water over high heat and bring to a boil.
- Put the kolokasi chunks in the pot and once it comes to a boil again, cook them for about 25’ until soft (check with a fork)
- Take the kolokasi out of the water and let them sit and cool for about 10’. Add the kolokasi to a bowl of a food processor with the metal blade attached, add the margarine along with the nutmeg, salt, pepper, 50ml of milk and carefully process to a nice purée. If too dense then add some more milk.
- Serve the purée to a flat plate, mix the pomegranate molasses along with the balsamic vinegar and drizzle on top. Finally add some of the baby rucola leaves.
