Stuffed beetroot with savoy cabbage and apple

Ingredients for 4 servings:

• 4 beetroot bulbs
• 4 potatoes, floury
• 1 apple
• 50 g pine nuts
• 80 g Gruyère
• 1 onion(s)
• 1 small garlic clove(s)
• 200 g savoy cabbage
• 30 g butter
• 3 tbsp milk
• 100 g crème fraîche
• 1 handful of parsley, flat
• 4 tbsp olive oil
• salt and pepper
• nutmeg

Instructions

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

Place the beets in a pot of water. Bring to a boil once, then simmer for about 15 minutes. Peel the beets (wearing gloves!) and then carefully scoop out the seeds. This is best done with a melon baller. Peel the potatoes and boil for about 20 minutes. Drain the potatoes, add the milk and butter, and mash. Season with salt and nutmeg. Finely chop the garlic and onion and sauté in a pan with olive oil. Finely chop the savoy cabbage and apple, add them, and sauté for about 3 minutes. Season with salt and pepper. Roast the pine nuts in a pan without oil. Mix the pine nuts, savoy cabbage and apple mixture, and mashed potatoes, and stuff the beets into the pan. Sprinkle with grated Gruyère and bake in a preheated oven at 160°C (fan setting) for about 15 minutes. Sprinkle the stuffed beetroot with chopped parsley and serve with crème fraîche.