FrixosPersonalChefing
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.
