Teff celeriac and zucchini meatballs: a unique and delicious mix!

Here's another delicious recipe to make your meals perfect.
Germinal Bio's celeriac and teff zucchini meatballs are uniquely flavored bites: the delicacy of the zucchini combines with the intensity of the celeriac for a unique and delicious mix. We prepared them with a touch of our Tamari Sauce and some fabulous side dishes.

Want to find out the whole recipe? Here it is:

Ingredients

Germinal Bio TEFF celeriac and zucchini meatballs
. 200gr Jerusalem artichokes
1 white turnip
1 red turnip
1 lemon
Arugula
Turmeric to taste
Salt and pepper to taste
Germinal Bio flaxseed oil
Germinal Bio Tamari Sauce
Extra virgin olive oil

Procedure:

To prepare the Jerusalem artichoke cream start by cleaning it from the skin. Cut it into large pieces and boil it in boiling water with a little salt.
. When it is cooked (when it has become soft), whisk the Jerusalem artichoke with some of the cooking water to make it creamy, add turmeric to give it color and a hint of oriental flavor, and lemon juice. Look for the right mix of ingredients according to your personal taste.

With the appropriate tool, then create white turnip noodles and julienne some red turnip.

Then heat the TEFF Celeriac and Zucchini Meatballs in a skillet with a drizzle of extra virgin olive oil. Then deglaze with a little Tamari sauce.

Lay the meatballs on top of a generous helping of Jerusalem artichoke cream.
On the side, create an ensemble with the white turnip noodles, red turnip julienne, and arugula.
Finally season with a drizzle of flaxseed oil.

Good appetite everyone and get ready for the next mouthwatering recipe!