Served with Creation wines Sauvignon Blanc
Yields 20 portions
1 tbsp Avo oil
400g potato, evenly diced
100g kohlrabi, evenly diced
65g fennel bulb (or white part of leek if you relax Satvic slightly)
2 slices fresh ginger
½ tsp cumin seeds, lightly crushed
½ tsp coriander seeds, lightly crushed
¼ tsp turmeric powder
40g Herbamare /1.5L water
Nori salt to taste, white pepper if you use pepper
85ml coconut cream or cashew cream, for silkiness
5g Kombu
250g Baby Spinach when blending
Add 1 avo when blending
Sweat ginger, cumin and coriander very gently in oil, no colour, just bloom the aromatics.
Add fennel and sweat until translucent and sweet, again no browning.
Add all diced roots, season lightly with salt, coat in fat and spices; cook 3–4 minutes to start converting sugars.
Add turmeric, stir once, then add hot stock to just cover vegetables.
Simmer covered until completely tender, take-out Kombu, then rest 5–10 minutes off heat.
Blend in a high‑speed blender with coconut cream, spinach and avo.
Adjust salt, a discreet touch.
Garnish
Toasted Fennel Seeds, chopped
Avo oil
Few drops Sauvignon Blanc
Few drops Lime Juice
Pinch of Nori Salt
Spiced Bratzeli
125 ml masa harina (white corn flour)
1.5 ml nori salt
150 ml water
30 ml avo oil
1 tsp lightly crushed cumin seeds (toasted)
1/4 tsp lightly crushed coriander seeds
5g finely chopped fresh herbs (dill)
1/2 tbsp nutritional yeast
1 tsp chopped nori
1/2 tsp psyllium husk
15 ml warm water
Prepare Psyllium Gel
Mix psyllium husk with 2 tbsp warm water. Allow to stand for 2–3 minutes until a gel forms.
Hydrate Masa
In a mixing bowl, combine masa harina and water, and other spices and allow to rest for 5–10 minutes to fully hydrate and soften the texture.