Red Root Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g turkey meat
- 1 onion (s)
- 0.5 liter ½ vegetable stock, (instant)
- 0.5 ½ pumpkin (se), Hokkaido
- 1 large sweet potato (s)
- 4 carrot (s)
- 1 tuber / n beetroot, (fresh)
- oil
- salt and pepper
- 0.5 ½ cup sour cream or cremefine
- 2 tablespoon parsley, (frozen)
Print Recipe
Pin Recipe Instructions
- Peel all the root vegetables (except the pumpkin) and cut into bite-sized pieces. Attention, the beetroot stains strongly and should therefore only be touched with disposable gloves.
- Cut the turkey meat into small pieces and fry in a large saucepan with a little oil. Peel the onion, cut it into small pieces and add it (let it become translucent). Deglaze with the vegetable stock and add all the root vegetables.
- Pepper and salt and cook for approx. 15-20 minutes with the lid closed.
- Finally stir in the sour cream and parsley and serve.
- With this way of preparing the dish, the sweet potato and pumpkin disintegrate quite severely, resulting in a very thick soup with meat and vegetables. If you want to avoid that (which is so delicious), you shouldn`t add the pumpkin and sweet potato to the pot immediately with the carrots and beetroot, but only later.
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