Summary

Ingredients

• 2 bunches radishes, just the leaves
• 3 medium potato (s)
• 1 medium onion (s)
• 2 spring onion (s)
• 0.5 liter ½ vegetable stock
• 1 teaspoon, leveled sugar
• 1 tablespoon lemon juice
• 3 teaspoons, heaped wasabi paste, depending on the desired heat
• 200 ml oat cream (oat cream cuisine)
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Wash the radish leaves thoroughly and cut into small pieces. Peel the potatoes and onions and dice them both. Cut the spring onions into thin rings.
2. Fry the onion cubes in a little fat until translucent, then add the radish leaves and spring onions and sauté briefly. Deglaze with the vegetable stock and add the potato cubes. Let everything simmer over low heat for about 20-30 minutes until the potatoes are tender.
3. Put everything in a blender. Add the sugar, lemon juice, wasabi paste and oat cream and puree everything together. Now season with salt and pepper and, depending on your taste, add more wasabi paste.
4. Put on the plates and serve hot. Garnish with radish slices and vegan cream.