Beetroot stew with carrot and lemon

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.