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Crema from Radish Leaves


4 bunches of radish with leaves
50 gr rice flour
500 ml vegetable stock
3 TS native olive oil extra
70 ml soy-cream

Wash the radish-leaves and cook them for a minute in boiling water.

Cool them down in cold water and blend them in a mixer until you get a dense cream.

Pour 50gr of olive oil and 50gr of rice flour in a pot and cook the mix for a couple of minutes on low temperature. Add 500 ml of stock and let everything cook for ca. 20 minutes. Take off the heat and stir in the radish leaf-cream.

Serve the crema with finely cut radish slices and croutons.