Beetroot stew with potatoes and fennel

Ingredients for 4 servings:

• 2 large yellow beets
• 4 potatoes
• 1 fennel bulb(s)
• 1 onion(s)
• 1 garlic clove(s)
• 1 piece(s) ginger, approx. 1 – 2 cm
• 1 tsp, heaped cumin powder
• 1 tsp, heaped turmeric powder
• ¼ liter broth
• 1 tbsp clarified butter or oil
• 100 g sour cream
• 100 g sweet cream
• salt and pepper
• lemon juice
• Coriander leaves, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simple – even children like it

Peel the onion, garlic, ginger, and yellow beets and cut into approximately 1 cm cubes. Sauté in clarified butter over medium heat. Stir occasionally. Meanwhile, peel and dice the potatoes, add them to the pot, and sauté. Now wash and chop the fennel. Trim the stalks and set the fennel leaves aside. Sauté as well. Add the spices and cook for another 5 minutes. Add the stock, sour and sweet cream, season with salt and pepper, and simmer gently for another 15-20 minutes in the covered pot. Stir occasionally. Then check that the vegetables have the desired consistency. Simmer for a longer time if necessary. Finally, season to taste and add lemon juice, if desired. Serve with fresh white bread and fresh coriander sprinkled on the plate. The same recipe works with beets, of course.