FETO Bell Pepper Skewers with Creamy Coconut Corn Chowder

FETO Bell Pepper Skewers with Creamy Coconut Corn Chowder

FETO Bell Pepper Skewers with Creamy Coconut Corn Chowder

Preparation

Cut the FETO Bell Pepper into cubes, thread them onto skewers, marinate in lemon juice and set aside. Cut the vegetables into cubes and saute them in oil or margarine, season with salt, chili and curcuma, then add the white wine.

Rinse the sweet corn with clear water and add the corn and 400 ml of water. Let simmer for approx. 30 minutes. Add the coconut milk and blend with a hand blender until creamy. Season to taste with salt and chili.

Sear the tofu skewers in coconut oil. Season with coriander or parsley and serve with the skewers.

No votes yet

Ingredients

Serves 3 to 4:
200 gTaifun FETO Bell Pepper
1lemon
somecoconut oil or margarine
1small onion
1clove of garlic
50 gceleriac
1carrot
1 pinchcurcuma (turmeric), salt, chili
2 tbspwhite wine
1 cansweet corn (approx. 280 g drained net weight)
1 small can (200 ml)coconut milk
somecoriander, parsley (or similar)

We recommend

Try the recipe with our FETO Herb too!

Used product