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Recipe Sprouted legume salad with fennel and chestnut cream – Italian Cuisine


  • 800 g fennel
  • 400 g legumes and sprouted cereals
  • 350 g carrots
  • 200 g boiled chestnuts
  • 200 g milk
  • 2 shallots
  • a head of Belgian endive
  • thyme
  • fresh oregano
  • rosemary
  • butter
  • vegetable broth
  • extra virgin olive oil
  • salt

For the recipe of legumes salad sprouted with fennel and chestnut cream, cut the fennel into small pieces and the shallots into slices. Sauté the shallot in a pan with a tablespoon of butter, add the fennel and toast for 18-20 minutes. Salt and switch off. Blend everything in the food processor, with a ladle of broth. Do not use the immersion mixer because it is not powerful enough.
For the salad: Peel the carrots and cut them into cubes; sauté in a pan with a little oil and a few thyme leaves for 8-10 minutes. Cut the Belgian salad into strips. Cook the chestnuts in the milk with a sprig of rosemary for 5 minutes, to soften and flavor them. Drain. Mix the sprouted legumes with the carrots and the Belgian salad and season with a little oil, salt, thyme leaves and oregano. Serve the salad over the fennel cream and complete with chestnuts.

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