Time of preparation: 40+ min
Ingredients for pumpkin puree
1 bigger hokkaido pumpkin
300 ml water
1 tsp ground coriander seeds
Peel the pumpkin, remove the seeds and cut into smaller pieces. Water fry the pumpkin with coriander, add some water, a little bit of salt, and cook until the pumpkin is soft. Add the pumpkin to a blender and blend until smooth. Season to taste. While blending, add konjac flour, if you feel the puree is still too runny.
For baked radicchio and shiitake mushrooms
2 Treviso radicchio heads
200 g shiitake mushrooms
salt and pepper
Separate radicchio into leaves and cut shiitake into quarters. Quickly water fry and season. Serve with pumpkin puree and micro greens.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.