Celeriac curry, potatoes, turnip greens and Caciotta with radicchio
- First course with caciotta
- Serves 3
- Preparation time: 15 minuti
- Cooking time: 20 minuti
- Caciotta al Radicchio Tomasoni Formaggi
- Non disponibile al momento
Ingredients
- 500 g celery, peeled and diced
- 300 g potatoes, peeled and diced
- 3 teaspoons curry
- 1 teaspoon turmeric
- 1 chopped onion
- 1 piece of fresh ginger, peeled and grated or finely chopped
- 1 bay leaf
- 300 ml vegetable broth
- 200 g natural Greek yogurt
- extra virgin olive oil
- salt
to serve with:
- 200 g turnip greens sautéed in a pan
- 100 g Caciotta with Radicchio
Preparation
Heat the oil in a pan, add the onion and fry for about 5 minutes until it has softened.
Add celery, potatoes, curry, turmeric, ginger and bay leaf. Sauté for a few minutes, then add the broth and yogurt. Cover and simmer for 30 minutes.
At the end of cooking, add the turnip greens. Serve with Caciotta al Radicchio.
