- Ingredients 200 grams of beetroot
- 1 / 2 Lt broth
- 1 medium onion 1 green apple
- 2 tablespoons cream 1 / 2 celery stalks
- Oil
- Salt Black Pepper to taste Parsley
Dice red turnips, pass it in a pan and sauté the onion cut into thin slices. Add the celery and half the diced apple precendetemente. Pour the broth and cook over low heat. If you purchase a tent steamed spare time for cooking. Add the chopped parsley and mix all together with the immersion blender until a creamy sauce. Add the cream and stir and season with salt and pepper. Garnish with some parsley and a little cream. Enjoy this beautiful dish so colorful ..
With this recipe I participate in the contest "Vanilla, Ginger and Cinnamon"
and contest recipes Minù
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