Rihanna'S Chowder With Walnuts
Marc
Don't worry if you don't finish it all! Chowder tastes even better when you reheat if after a night in the fridge.
People: 2
35 min

Ingredients

30 grams
Almonds
1 tbsp
Apple Cider Vinegar
1 tbsp
Butter
1.5
Carrot
0.5
Cauliflower
2 tsp
Cumin
20 grams
Maple Syrup
60 ml
Milk
2 tbsp
Parsley
500 ml
Stock

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Prep

  1. Wash and cut your cauliflower so that they all have a similar size and shape.
  2. Finely chop your carrot and parsley.

Heating Steps

  1. Heat butter in a pot, add Carrot and Cauliflower cumin and fry for 15 minutes.
  2. Add maple syrup and mix.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  4. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add apple cider vinegar and Milk and mix.
  2. Add Almonds and Parsley on top.