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Recipe Celery Bavarian Cream (vegan)

Discussion in 'Vegetarian and Vegan' started by Sandra, Apr 15, 2018 at 5:06 PM.

  1. Sandra

    Sandra Active Member

    Location:
    Rimini (Italy)
    bavarese di sedano.jpg

    Ingredients for celery Bavarian cream:

    125 ml vegetable milk (I used soya milk)
    125 vegetable cream (I used soya cream)
    250 ml celery juice (I made it with fresh celery using the centrifuge. I used about 3 large stems)
    4 gr agar-agar

    Ingredients for the sauce
    2 potatoes
    2 carrots
    soya milk
    extra virgin olive oil
    salt and pepper

    Ingredients for cherry tomato confit
    tomatoes
    extra virgin olive oil
    salt
    oregano
    (sugar facultative)

    Methods for celery Bavarian cream:
    Put the milk, the cram and agar-agar in a pot and bring to a boil. Boil gently for about 4 minutes. Remove from heat and let it rest for a few minutes. Add celery juice and put the mixture in the molds. Let it thicken.

    Methods for the sauce:
    Boil potatoes and carrots in salted water, then whisk together a little soya milk, salt, pepper and extra virgin olive oil.

    Methods for cherry tomato confit:
    In the original recipe the cooking is in the oven for about 2 hours. This time I cooked them in microwave for about ten minutes with salt, oregano and extra virgin olive oil. I didn’t use sugar but in the original recipe there is also sugar.
     
    morning glory likes this.
  2. morning glory

    morning glory Obsessive cook Staff Member

    Lovely and light and vegan too. Great work @Sandra - and its good to see someone using the microwave to actually cook something!
     
    Sandra likes this.
  3. Sandra

    Sandra Active Member

    Location:
    Rimini (Italy)
    Thank you @morning glory, you are always so kind:)
     
  4. morning glory

    morning glory Obsessive cook Staff Member

    I'm always honest. And I say what I really think. :okay:
     

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