Summary

Ingredients

• 600 ml vegetable stock
• 180 g chickpea flour
• 1 medium onion (s)
• 3 medium carrot (s)
• 1 teaspoon coconut oil

For the puree:

• 700 g turnip (s)
• 125 ml rice cream (rice cream cuisine)
• 1 ½ teaspoon salt
• 1 pinch (s) nutmeg
• 1 pinch (s) pepper

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Instructions

1. Bring the vegetable stock to the boil and gradually pour in the chickpea flour while stirring with a whisk. Since the mass thickens quickly, further stirring with a spoon is a little less force-intensive. The fact that lumps can form is not so bad, as the mass is further processed. Stir the mixture on the switched off hotplate for about another 5 minutes until a thick paste forms. Then place the mixture on a baking sheet lined with baking paper and allow to cool.
2. Meanwhile, dice the turnips and cook in plenty of water for about 20 minutes.
3. When the chickpea and tofu mixture has cooled a little - this takes about 15-20 minutes - cut it into small cubes. Wash the carrots and finely dice them together with the onion. Fry the vegetables in coconut oil and add the chickpea and tofu cubes and fry well.
4. Drain the rutabaga cubes and use a potato masher or a blender to mix the remaining ingredients into a creamy puree.
5. Tip: If you like it tangy and spicy, add a little soy sauce to the chickpea tofu in the pan. However, the dish is then no longer soy-free.