Gastronomixs

Fermented oxheart cabbage crème

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Fermented oxheart cabbage crème

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Ingredients

50

g

egg whites

100

g

yoghurt

 

 

salt

 

 

lemon juice

100

g

fermented oxheart cabbage juice

350

g

sunflower oil

Preparation method

  • Place the egg whites, fermented cabbage juice, yoghurt, lemon juice, and salt in a food processor.
  • Slowly add the oil while the blender is on until you have a smooth crème.

Serving suggestions

  • Can be combined with fish, shellfish and crustaceans, radish, and green vegetables.

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