This recipe was invented by our beloved cook and caretaker of Morningstar – Adi – who prepared it for our recent fundraising dinner. It received raving reviews ! The same recipe works well also with swiss chard. The cream cheese is the magical secret – it gives it a velvety, luscious texture and tangy taste that complements without overshadowing the taste of kale or swiss chard.
- 1/2 kg potatoes
- 1 carrot
- 1 parsnip
- 1 bunch of kale, stems removed
- 100 g cream cheese
Wash and peel the vegetables and add to salted water (the water should cover the vegetables with about 2 cm of water.) Bring to a boil. Once the root vegetables begin to soften, add chopped kale, continuing to cook a few more minutes until the roots are tender and the kale is bright green. Remove from the heat, add cream cheese and blend with an immersion blender. Add salt and pepper to taste!!!