John Myers
Beetroot – Leaves – Vegetables
The perfect beetroot – leaves – vegetables recipe with a picture and simple step-by-step instructions.
- 500 g Beetroot leaves + stems
- 1 Apple
- 1 little St. Ginger, diced
- 1 Onion
- 3 tbsp Olive oil
- Salt pepper
- 100 ml Vegetable broth
- 1 a cup Creme fraiche Cheese
- 1 bunch Parsely
- 1 tbsp Horseradish
- Wash the leaves well, pat dry and cut into small pieces.
- Peel the onion and dice finely.
- Peel and quarter apples and cut into small pieces.
- Heat the oil in a pan, fry the onion until translucent, then sweat the leaves in it, add the ginger and apple pieces, fill up with the vegetable stock and cook.
- Season to taste with salt and pepper and stir in the horseradish and creme fraiche.
- Sprinkle with chopped parsley.
- Delicious side dish to the chicken breast.
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