- Total time 1 hour
- Portion size 4 servings
Ingredients
Buckwheat Chips:
Method
Cook beets and celery root in steamer basket until tender, about 30 minutes. Transfer beets to blender or food processor; purée with half of the milk, and butter, until smooth. Add cumin and turmeric; mix well. Scrape into bowl and set aside. Transfer celery root to blender; purée with remaining milk; add cheese; mix well. Scrape into separate bowl and set aside.
Buckwheat Chips
In bowl, stir together buckwheat flour and 1⁄2 cup water. Heat oil in large skillet set over medium heat; fry tablespoonfuls of batter, turning once, until browned and crispy, about 3 minutes.
Divide beet purée among parfait glasses. Top with celery root purée. Garnish with pistachios, microgreens and buckwheat chips.
Nutritional facts PER SERVING: about
- Calories 370
- Total fat 20 g
- Saturated fat 8 g
- Cholesterol 35 mg
- Sodium 410 mg
- Total carbohydrate 35 g
- Fibre 7 g
- Sugars 2 g
- Protein 13 g
