Summary

Ingredients

• 1 kg beetroot, only the leaves with the stem
• 2 medium onion (s), cut into fine cubes
• 250 ml vegetable stock, if possible free yeast
• 2 cups sour cream
• Pepper, from the mill
• sea salt
• some oil
• 4 teaspoons horseradish (cream)
• 500 g ribbon noodles

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Instructions

1. Wash the leaves and stems of the beetroot, blanch them briefly and rinse with cold water. Then cut into small pieces.
2. In a large pan, sauté the onions in a little oil until they are translucent. Add the beetroot leaves and stems and sauté briefly. Pour in the broth and simmer on a low heat until cooked.
3. Stir the sour cream into the vegetables and season with a little freshly ground pepper. If necessary, add a little salt to taste, depending on how salty the broth is. Finally add the cream horseradish and do not cook any more, otherwise the horseradish might taste bitter.
4. In the meantime, cook the ribbon pasta until al dente and drain.
5. Serve the beetroot leaves in horseradish sauce with the ribbon noodles.
6. Tip:
7. You can also freeze the leaves and stems of the beetroot and then use them straight from the freezer for this recipe. Simply let the leaves and stems of the beetroot drain well after blanching, cut them into small pieces and freeze them in portions. So you can cook the dish even in the cold season.
8. The leaves and stems of the beetroot are reminiscent of Swiss chard in terms of both appearance and taste. They just have a very fine, mild beetroot taste. They are also very healthy and contain a lot of beta-carotene.