Radish top and sweet potato velouté

Ingredients

2 servings

• 50 cl of water
• 1 good pinch of 5-peppercorn mix
• 175 g of radish tops
• 1 shallot
• 1 white onion
• 1 sweet potato
• 10 g of salted butter
• 1 large pinch of Himalayan pink salt

Steps

1. 1

   Roughly chop the shallots and the onion. Add the cubed sweet potato. Sauté in the butter.

2. 2

   Carefully wash the 21-day radish tops. Roughly chop.

3. 3

   Bring the salted water to a boil.

4. 4

   Add the radish tops to the sweet potato mixture. Let simmer over low heat for 5 minutes. Add the 5-berry pepper.

5. 5

   Pour the boiling water over the vegetables. Let cook for 25 minutes. Blend... enjoy without moderation!