Black cabbage and balsamic vinegar cream

Black cabbage and balsamic vinegar cream

Ingredients for 4 people:
1 kg black cabbage
1,5 lt vegetable broth
300 gr potatoes
2 leeks
250 gr soya cream
Extra Virgin Olive Oil to taste
Cervia Salt to taste
White pepper to taste
Balsamic Vinegar of Modena IGP to taste
Cashew nuts to taste

 

Preparation:
Clean and thinly chop the leeks; place them in a pan with a bit of olive oil and lightly fry for about 5 minutes. Add the potatoes cut into very small cubes (to facilitate the cooking process) and continue cooking for 10 more minutes, if necessary add some vegetable broth. Add salt and pepper to taste.

Clean the black cabbage by removing the harder leaves from the outer layers and thinly slice the tender ones. Place them in the pan together with the other vegetables and continue cooking adding the vegetable broth for about 15 minutes.

When vegetables are cooked through, pour into a saucepan and with the help of an immersion blender mix until the cream is thick, add the soya cream and cook for 10 minutes over moderate heat. Serve the cream with balsamic vinegar and ground cashews.

This cream can also be served with toasted aromatic black bread.

 

Recipe created by Carla Casali

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