Thickened Beetroot with Corn Waffle
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 tuber / s beetroot, cooked
- 2 handfuls flour
- some fat for frying, vegan
- some water
- 200 g beetroot with onions, from the jar
- some ground cinnamon
- some caraway seeds, ground
- 1 teaspoon salt
- 1 waffles (corn waffle)
Print Recipe
Pin Recipe Instructions
- Dice the cooked beetroot and dust all over with flour. Melt the butter in a saucepan, fry the beetroot cubes in it, deglaze the pickled beetroot with the stock or vinegar water from the glass and stir constantly well. Also deglaze with water and stir until a creamy mass is formed. Season to taste with ground caraway seeds, cinnamon and salt.
- To serve, garnish the warm beetroot mass with the cool beetroot slices and onion rings. Break the corn wafers into small pieces and sprinkle over them.
- Tip: Sprinkle with sheep`s cheese cream flakes to taste, but this is not vegan.
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