Sweet potato mash with beetroot

Ingredients for 3 servings:

• 2 large sweet potatoes
• salt water
• curry powder
• some ginger
• 1 shot of milk
• 1 piece(s) herb butter
• salt and pepper
• 3 m.-large beetroot
• 1 apple
• 1 jar apple juice
• 1 cup sour cream
• some broth
• 1 shot of balsamic vinegar
• e.g. olive oil
• 1 large red onion
• 3 grains of allspice
• 1 jar applesauce

Instructions

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

“Himmel un Äd” meets ginger and co.

Place the unpeeled and unharmed beets in a pot of water on the stove and cook for 40-50 minutes, depending on their size. They shouldn’t be fully cooked, as they will be used later. In the meantime, peel and dice the sweet potatoes. Finely chop the ginger and place it in a pot with the sweet potato cubes and salted water. Simmer until the potatoes are tender. Drain the water, add the milk and herb butter, and mash everything finely. Season with salt, pepper, and curry powder. Halve the onion and slice into rings. Fry in a pan with a little olive oil. Finely grind the allspice in a mortar and pestle and sprinkle over the fried onions. Remove the almost cooked beets from the pot, rinse with water, peel, and dice. Heat the olive oil in a pot and fry the beetroot cubes. Peel the apple and add it to the pot, also diced. Cover everything with apple juice and simmer until the liquid is completely absorbed. Deglaze with a dash of balsamic vinegar, season with broth, salt, and pepper. Add the sour cream and the remaining apple juice and simmer until the sauce is thickened. Arrange the vegetables on a plate next to the puree. Arrange the fried onions on top of the puree. Serve with applesauce.