Broccoli and beetroot in almond cream

Ingredients for 4 servings:

• 2 tbsp maple syrup
• 900 g broccoli
• 1 garlic clove(s), finely chopped
• 1 tsp marjoram
• 100 g almond(s), ground
• 50 g almond flakes, roasted
• 150 g margarine
• 2 pinches of pepper
• 500 g beetroot
• 1 tsp salt
• 250 ml cream substitute (soy cream)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash, peel, and thinly slice the beetroot. Melt 50g of margarine, add the maple syrup and beetroot, and sauté over low heat for about 20 minutes. Season with salt and pepper. Trim the broccoli and cut into florets, dicing any thick stalks. Melt 50g of margarine, add the dripping-wet broccoli, and sauté for 10 minutes. Season with salt and marjoram. Toast the ground almonds in a dry pan, add 50g of margarine and the chopped garlic. Pour in the soy cream and simmer gently. Season the sauce with salt and pepper. Arrange the broccoli and beetroot on plates, sprinkle with toasted almond flakes, and drizzle with the almond sauce. Serve immediately.