John Myers
Macaroni with Broccoli and Beetroot
The perfect macaroni with broccoli and beetroot recipe with a picture and simple step-by-step instructions.
- 300 g May beets (Navetten)
- 600 g Broccoli
- 1 Orange
- 1 Onion
- 250 g Pasta
- 3 Branches Fresh thyme
- Salt, pepper, cayenne pepper
- 200 ml Oat cream
- Rapeseed oil
- Finely grate the orange peel, squeeze out the juice.
- Divide the broccoli into florets, peel the stalk and cut into slices. Peel and dice May beets. Finely chop the onion.
- Put on the pasta.
- Sauté the broccoli and beets in a little oil. Salt and pour with a cup of water. Put the lid on and let it simmer gently for 10 minutes. Drain and set aside.
- Heat a little oil and sweat onion and thyme (I leave many herbs whole, but you can also chop it or strip off the leaves) in it.
- Drain the pasta.
- Add the orange peel, vegetables and noodles to the onions. Pour orange juice and oat cream on top. Season with salt, pepper and a little cayenne pepper. Let simmer briefly.
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