John Myers
Beet Pulp in Style of Danes
The perfect beet pulp in style of danes recipe with a picture and simple step-by-step instructions.
- 1 piece Turnip small or half
- 3 piece Carrots red
- 200 g Potatoes from our own garden, variety Linda
- 1 piece Chopped onion
- 2 tbsp Olive oil
- 4 tbsp Cream sour cream
- 200 ml For vegetable broth see my cookbook
- 1 pinch Stew spice see my KB, http://www./rezept/398990/Lauchfaeden-im-wuerzigem-Knobi-Pulver.html
- 1 teaspoon Mustard medium hot
- 1 piece Roast leftovers from the previous day see my KB, http://www./rezept/449134/Wuerziger-NT-Knoblauch-Brates-fuer-ein-Bufett.html
- 1 piece White bacon finely diced
- Wash, peel and dice the turnip, carrots and potatoes.
- Fry the bacon until crispy and then add the onion cubes and let them brown a little.
- Sauté the turnip, potatoes and carrots in the olive oil and stir in the diced onions and bacon.
- Now pour in the broth, add the cream sour cream and bring everything to a boil once.
- Then put the lid on and let it simmer for about 25 minutes, stirring a few times.
- Now the mustard is stirred in, the vegetables are mashed a little and the roast meat cubes are added. Bring everything to a boil again and season with my homemade spice.
- The recipe is from our Danish friends and has been modified by me. The Danes eat crispy fried bacon, meatballs and bratwurst with them. Of course there is no roast meat in it. The Danish beet jam is very tasty.
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