for 4 people

Puff pastry Christmas trees

1	puff pastry dough, rolled into a circle (approx. 32 cm Ø)
3 tbsp	vegan pesto verde (green pesto)
1 tbsp	Unsweetened almond drink

Soup

1 tbsp	olive oil
3	shallots, coarsely chopped
250 g	celeriac , peeled, cut into approx. 2.5 cm pieces
2 dl	white wine
7 dl	Unsweetened almond drink
4 dl	water
2 cube	vegetable bouillon
4 tbsp	white almond cream
	salt and pepper to taste

To serve

40 g	smoked almonds, coarsely chopped
10 g	Micro Greens

How it's done

Puff pastry Christmas trees

Roll out the dough, cover with the pesto, leaving a border of approx. 1 cm all the way around. Place one half of the pastry on top of the other, press down gently, cut into 4 slices. Transfer to a baking tray lined with baking paper. Using a knife, cut into the pieces of dough approx. 7 times on each side, but do not cut all the way through. Twist the resulting strands, brush with almond drink.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, leave to cool on a rack.

Soup

Heat the oil in a pan. Add the shallots and celeriac, sauté for approx. 4 mins. Pour in the wine and reduce a little. Add the almond drink, water and stock, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 20 mins. Add the almond butter, puree, season.

To serve

Plate up the soup, sprinkle with the almonds and micro greens, serve with the puff pastry Christmas trees.

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