peas and topinambur vegan vellutata

Fri, Apr 17, 2009

a smooth and creamy vegan vellutata, based on traditional peas vellutata.

ingredients (for two people)

• 5 jerusalem artichokes aka topinambur, peeled
• 1 large potato, peeled
• 250g green peas
• 150g chestnut mushrooms
• 50ml oat cream

preparation

chop very finely the potato and the jerusalem artichokes; boil in 400ml of lightly salted water together with the green peas for ten minutes; add the chestnut mushrooms, sliced, and boil for a further five minutes.

blend until creamy, then add the oat cream; serve hot.