Leek risotto with spring cabbage chips

Well strengthened, full of energy and drive to the new year - we wish you that. A vegetable that is currently experiencing a revival is the spring cabbage. Known under the English name Kale, it is considered a superfood thanks to the many vitamins, minerals, antioxidants and folic acid. The feather cabbage is one of the vegetables with the highest content of vitamin C. This season you may find it more and more on the plates from cooking enthusiasts.

 

In Swiss cuisine, in contrast to countries like America, the spring cabbage is not yet prepared as often. With his mild, sweet and spicy taste, he stands out from the other types of cabbage and is definitely worth a temptation.

When chips prepared, the spring cabbage crowns our simple but exquisite winter menu - a hearty risotto that is prepared with our vegan vegetable bouillon in a very short time and ensures culinary winter moments.