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Thickened beetroot with corn waffle

updated

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Ingredients for 3 servings:

  • 3 beetroot tubers, cooked
  • 2 handfuls of flour
  • some fat for frying, vegan
  • some water
  • 200 g beetroot with onions, from the jar
  • some cinnamon, ground
  • some caraway, ground
  • 1 tsp salt
  • 1 waffle (corn waffle)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Dice the cooked beetroot and dust with flour. Melt the butter in a saucepan, brown the beetroot cubes, and deglaze with the stock or vinegar from the jar of pickled beetroot, stirring continuously. Deglaze with water and stir until creamy. Season with ground caraway, cinnamon, and salt. To serve, garnish the warm beetroot mixture with the cool beetroot slices and onion rings. Break the corn wafers into small pieces and scatter them on top. Tip: Sprinkle with feta cheese flakes to taste, although this is not vegan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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