Spicy celery puree and beetroot puree

Ingredients for 6 servings:

• 6 tubers beetroot, raw
• 1 tsp sugar
• ½ tsp cardamom
• ½ tsp ginger, chopped
• 1 tsp balsamic vinegar
• 20 g butter
• 1 celeriac
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• ½ tsp nutmeg
• ½ tsp cumin
• 40 g butter
• 200 g yogurt, Turkish or Greek
• 1 tbsp dill, finely chopped
• 1 tbsp olive oil
• salt and pepper

Instructions

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

Khudruwat Mehruseh, vegetarian, e.g. as a side dish to fried or braised dishes

Peel and dice the beetroot, and cook until tender. This should take about 45 minutes. Drain and purée with a hand blender along with the spices, vinegar, and butter. Peel and dice the celery in the same way and cook for half an hour. Drain and mash or purée with the separate spice mix and butter. Mix all the ingredients for the yogurt sauce and season with salt and pepper. To serve, layer the celery purée and beetroot purée in a ring. Smooth a large spoonful of the yogurt sauce on top. We used this as a delicious accompaniment to a braised dish.