Summary

Ingredients

• 2 large sweet potatoes
• Salt water
• Curry powder
• some ginger
• 1 dash milk
• 1 piece (s) herb butter
• salt and pepper
• 3 medium beetroot
• 1 apple
• 1 glass apple juice
• 1 cup sour cream
• some broth
• 1 dash balsamic vinegar
• olive oil
• 1 thick onion (s), red
• 3 grains allspice
• 1 glass applesauce

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Instructions

1. Place the beetroot unpeeled and undamaged in a saucepan with water on the stove and cook for 40 - 50 minutes, depending on the size. They should not be completely through, as they will be further processed later.
2. In the meantime, peel the sweet potatoes and cut them into cubes. Finely chop the ginger and simmer in a saucepan with the sweet potato cubes and salted water until the potatoes are cooked.
3. Drain the water, add the milk and herb butter and mash everything finely. Season to taste with salt, pepper and curry powder.
4. Halve the onion and cut into rings. Fry in a pan with a little olive oil. Finely grind the allspice in a mortar and pour over the fried onions.
5. Take the almost cooked beetroot out of the pot, quench, peel and cut into cubes. Heat the olive oil in a saucepan and fry the beetroot cubes in it. Peel the apple and put it in the pot, also diced. Cover everything with apple juice and simmer until there is no more liquid.
6. Deglaze with a dash of balsamic vinegar, season with broth, salt and pepper. Add the sour cream and the remaining apple juice and simmer until the sauce is thick.
7. Arrange the vegetables on a plate next to the puree. The fried onions are draped over the puree. Serve with applesauce!