John Myers
Ingredients for 3 servings:
- 4 beetroot bulbs
- 2 bulbs of fennel
- 1 m.-large onion(s), red
- 1 piece(s) ginger (2 thumbs size)
- salt and pepper
- ¾ tsp, leveled spice mix, Chinese
- chili powder
- 1 tbsp, heaped cream cheese or coconut milk
- 500 ml water, approx.
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
First, dice the fennel bulbs into small pieces, reserving some of the fennel greens for garnish. Sauté the finely chopped onion in a little olive oil until translucent, then add the finely chopped ginger and fennel, then briefly sauté and deglaze with about 500 ml of water. Now add the beetroot: Peel and wash the fresh beetroot, cut it into small pieces, and add it to the pot with the rest. After about 7 minutes, add the pre-cooked beetroot, also chopped, and season with the spices. When the vegetables are soft, puree everything until creamy; you may need to add a little more water. Bring back to a boil, season to taste, and add cream cheese or coconut milk. Served with fennel greens, it’s a feast for the eyes and the stomach.
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