Summary

Ingredients

• 2 tablespoon maple syrup
• 900 g broccoli
• 1 clove (s) garlic, finely chopped
• 1 teaspoon marjoram
• 100 g almond (s), round
• 50 g flaked almonds, toasted
• 150 g mararine
• 2 pinches pepper
• 500 g beetroot
• 1 teaspoon salt
• 250 ml cream - substitute (soy cream)

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Instructions

1. Wash and peel the beetroot and cut into thin wedges. Melt 50 g margarine, add maple syrup and beetroot and sauté over low heat for about 20 minutes. Season to taste with salt and pepper.
2. Clean the broccoli and cut into florets, dicing the thick stalks. Melt 50 g margarine, add the dripping wet broccoli and steam for 10 minutes. Season to taste with salt and marjoram.
3. Roast the ground almonds in a dry pan, add 50 g margarine and the chopped garlic. Pour in the soy cream and simmer gently. Taste the sauce with salt and pepper.
4. Arrange the broccoli and beetroot on plates, sprinkle with toasted almond flakes and pour the almond sauce over them. Serve immediately.