Sweetcorn with herb butter and carrot and celery salad

Crisp, fresh corn with a melt-in-your-mouth homemade herb butter. Served with a delicious carrot and celery salad. Enjoy!

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

40 minutes

Ingredients for 2 servings

• 2-4 sweetcorn ears
• Water
• Salt

For the herb butter

• 50g vegan butter (1)
• Colorful herbs (here basil, thyme, rosemary and oregano)
• 1 clove of garlic (1)
• Salt

For the salad

• 2 carrots
• 1 celery stalk
• 2 tbsp acerola juice
• 2 tbsp olive oil
• HistaFood Organic Herb Salt

preparation

• Remove the leaves and fibers from the corn, then cook it together with the corn cobs in a pot of water with a pinch of salt for about 30-40 minutes.
• Meanwhile, finely chop the herbs and finely press the garlic (1).
• Then mix with the vegan butter (1) and season with salt.
• For the salad, finely grate the carrots and slice the celery.
• Mix the ingredients and refine with a dressing made from olive oil, acerola juice and organic herb salt .
• Arrange everything on a plate and enjoy.

Our HistaFood tip

Instead of herb butter, you can also eat our organic vegetable spread carrot & beetroot or our organic vegetable spread zucchini & basil .

Prepared with

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.