Beetroot stew with carrot and lemon

Name: beetroot stew with carrot and lemon
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1,2 kg something crumbly potatoes; 200 g winter carrot; 50 g unsalted butter or margarine; 4 fresh cod burger; 150 ml semi skimmed milk; 340 g red beet slices sweet sour in pot; 1 lemon cleaned up; 1 el Sesame seed bag of 150 g; 4 el extra mild yogurt cup 500 g

Beetroot stew with carrot, lemon and cod burgers

Ingredients

Kitchen Stuff

1 puree tamper

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.