Summary

Ingredients

• 250 g potato (s)
• 500 g beetroot
• 500 ml vegetable stock
• 50 g butter
• 100 ml cream
• 1 teaspoon caraway powder
• salt and pepper

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Instructions

1. Peel and dice the beetroot and potatoes. Put the vegetable stock in a saucepan and add the diced potatoes and beetroot. Cook until done, then take out and drain.
2. Add butter, cream and puree. Season to taste with salt, pepper and cumin powder.