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INGREDIENTS FOR THE CREAM
- 400 g frozen fine peas
- 200 g potatoes cut into small cubes
- 1 clove of garlic
- Freshly ground pepper - 5 turns of the mill
- 700 ml broth
- Oil
- Salt
- Onion
- 1 tablespoon of ume vinegar
INGREDIENTS FOR THE RADISHES
- 180 g radishes
- 260 ml hot water
- 6 g salt
- 1.5 tablespoons of sugar
- 1.5 tablespoons of apple cider vinegar
INSTRUCTIONS FOR THE CREAM
- 1Sauté the onion in oil until translucent, add the broth and potatoes, and cook until soft.
- 2Then add the peas – let them thaw, cook for a maximum of 2 minutes – we don't want to lose the beautiful green color of the peas.
- 3Finally, blend until smooth and strain. Season with fresh pepper, ume vinegar, and salt.
INSTRUCTIONS FOR THE RADISHES
- 1Slice the radishes into thin slices, add sugar, vinegar, salt, and pour hot water over them. Let them marinate for a day.
Green Leaves
Erika and Honza from Green Leaves provide professional vegan catering. They create food for every occasion and for even the most demanding palates.