Beetroot pan with mozzarella

Ingredients for 4 servings:

• 750 g beetroot
• ½ bunch of spring onions
• 1 onion(s)
• some oil
• some vegetable broth
• 2 balls of mozzarella
• 5 basil leaves
• 3 tbsp flour
• 1 tbsp sugar
• 125 ml milk
• 125 ml water
• 125 ml cream
• 3 tbsp sour cream
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

vegetarian autumn or winter dish

Clean and peel the beets (do not pre-cook), and cut into sticks. The thickness of the sticks can be as desired; I usually cut them about 1/2 cm thick. Clean the spring onions and onion and cut into strips (or slices). Heat a little oil in an ovenproof pan or roasting dish. Fry the onion and spring onions for about 3-5 minutes, add the beets and cook briefly. Dust the vegetables with sugar and then add the flour. Stir-fry everything until the flour has taken on some color, then deglaze with milk and water. Add vegetable stock powder to taste and bring to a boil. Cover and simmer over moderate heat for about 20 minutes, until the beets have the desired bite. In the meantime, dice the mozzarella and slice the basil. Once the beets are perfectly cooked, season with cream, sour cream, salt, and pepper, stir in the basil, and sprinkle with the mozzarella cubes. Bake the dish in a preheated oven at approximately 180°C (convection oven; if you can and want, you can also use the broiler) until the cheese is melted. For serving, reserve a few basil leaves or strips and scatter them over the dish. We love to serve this with mashed potatoes or polenta.