Filter
Reset
Sort ByRelevance
CH_ELMORE
Beetroot stew with carrot and lemon
Beetroot stew with carrot, lemon and cod burgers
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut into equal pieces. Boil them in water with salt in 20 minutes until done.
-
In the meantime, clean the winter carrot and cut into 1/2 cm thick thin slices. Cook the winter carrots with the potatoes for the last 10 minutes. Drain.
-
In the meantime, heat the butter in a frying pan and fry the cod burgers for 10 minutes. Regularly.
-
In the meantime, heat the milk. Mash the potatoes and carrot with the puree mash and mix the milk.
-
Cut the beet fine. Grate the yellow skin of the lemon. Add the beetroot and grate to the stew and season with salt and pepper.
-
Add the rest of the butter and heat the stew for another 3 minutes on low heat.
-
Roast the sesame seeds in a frying pan without oil or butter for 3 minutes. Allow to cool and stir through the yoghurt.
-
Serve the stew with the cod burgers and the yogurt.
Blogs that might be interesting
-
20 minMain disheggplant, oil, onion, garlic, tomato paste, tomato cubes, tagliatelle, mature cheese,tagliatelle with aubergine sauce
-
45 minMain dishsweet potato, parsnip, fresh thyme, beef chipolata, garlic, traditional olive oil, fresh kale, medium oranges,stew with sweet potato and parsnip
-
45 minMain dishcrumbly potato, chilled broken green bean, vine tomato, garlic, traditional olive oil, vega finely chopped, mustard, unsalted butter, almond shavings, paprika,casserole with vegage chop and green beans
-
185 minMain dishfree-range chicken corn, mandarin, fresh ginger, five spice powder, star anise, maple syrup,candied chicken with maple syrup and mandarin
Nutrition
575Calories
Sodium30% DV720mg
Fat37% DV24g
Protein42% DV21g
Carbs22% DV65g
Fiber28% DV7g
Loved it