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Beetroot and mashed potatoes

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Ingredients for 2 servings:

  • 500 g potatoes
  • salt water
  • 250 g beetroot, cooked
  • 100 ml soy cream (Soy Cream Cuisine) (Soy Cuisine) or oat cream
  • 40 g margarine, vegan
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

fruity and tasty mashed potatoes – vegan

If, like me, you’re using fresh beets, peel and cook them first. Since this always takes a while, you should start about half an hour before the potatoes. If you’re using beets from a jar, just drain them. Peel the potatoes and boil them in salted water. Then add the beets, soy cream, and margarine to the potatoes and mash everything together. A classic side dish is a tasty addition to seitan schnitzel or fresh vegetables. The red mashed potatoes are also a hit with children.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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