Beetroot with organic sausages

Name: beetroot with organic sausages
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 vegetable stock or herbal broth tablet; 1 celeriac; 250 g boiled beets coolers; 1 el traditional olive oil; 4 beef chipola sausage Organic; 3 el coconut milk or regular milk; 350 g canned chickpeas

In 20 minutes on the table: a stew of celeriac, chickpeas and beets. Delicious with organic sausages.

Ingredients

Kitchen Stuff

1 rasp
1 puree tamper

Directions

Bring a large pot of water and the bouillon tablet to the boil. Peel the celeriac, cut into large pieces and cook until tender for about 10 minutes.
Drain, but collect some cooking liquid.
Meanwhile, grate the beets fine.
Heat the oil in a frying pan over medium heat and fry the sausages in 10 min. Brown.
In the meantime, crush the celeriac with the (coconut) milk and possibly some cooking liquid into a smooth puree.
Rinse the chickpeas under cold running water and let it drain. Mix the purée together with the beetroot and serve with a sausage.