Sage pink radish velvet

Ecomil recipes


  • 1 bunch of radishes
  • 1 medium potato or 2 small potatoes
  • 1 pink onion
  • 1 lemon juice freshly pressed
  • 1 garlic clove
  • 1 fresh or dried sage leaf
  • Some chive strands
  • 100ml of almond cooking cream Ecomil
  • Olive oil
  • Salt
  • Pepper


  1. Wash and hull the radishes. Peel the potato, the onion and the garlic clove.
  2. In a saucepan heat a tablespoon of olive oil and pour vegetables cut into chunks. Add salt and pepper. Cover with water just at the level of vegetables.
  3. Press the lemon and add the juice to the vegetables that are being cooked with the sage leaf. Let it cook over medium heat for about 20mn.
  4. At the end of cooking, remove the sage leaf, pour the almond cream and mix long so as to obtain a nice velvety texture. Chop the chives and spread it over the velvet just before serving.

Enjoy the tasting!

Thanks to Albanne for this original and tasty recipe!

Her blog: Click here