Smoothie, Cocktail and Juice

  • 100 g (3½ oz) celeriac
  • 100 g (3½ oz) Jerusalem artichokes
  • 100 g (3½ oz) celery
  • small bunch of mint
  • 2—3 ice cubes

Peel the celeriac and chop the flesh into sticks. Juice with the Jerusalem artichokes, celery and the mint, alternating the mint leaves with the other ingredients to make sure that the leaves do not clog the machine.

Transfer the juice to a food processor or blender, add a couple of ice cubes and process briefly.

Pour the juice into a glass and serve immediately.

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