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Beetroot, lentil and potato puree

updated

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Ingredients for 3 servings:

  • 4 beetroot bulbs
  • 2 potatoes
  • 70 g lentils, red
  • 100 ml plant drink (oat-soy drink)
  • 2 onions
  • 1 tsp, levelled sugar
  • salt and pepper
  • nutmeg
  • vegetable broth

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

low-fat, vegan, lactose-free

Peel and dice the potatoes, and cook in vegetable stock for 8 minutes. Add the red lentils and cook for another 8 minutes. Dice the beetroot and add to the still-hot vegetable stock, letting it simmer for 10 minutes. Drain the stock, add the plant-based drink, and blend the vegetables until smooth. Season with salt, pepper, and nutmeg. Slice the onions into half rings and fry in a little oil until browned. Caramelize with a little sugar and salt, and serve on top of the purée.

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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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