Beetroot carpaccio with mashed carrot-potatoes and veggies

Beetroot Carpaccio_close

2 persons, 30 min

Phase Ingredients Amounts How to
Mashed potatoes Potatoes

Carrots

Parsnip

Soy cream

Nut meg

Garlic

Salt & pepper

 6 big ones

2 big ones

1

2 shots

1 pinch

1 toe

Quite some

Wash and peel potatoes, carrots and the parsnip. Cut into half and let them boil for minimum 15 min. Potatoes need to be super soft. Pour off the water, add some soy cream, nutmeg, chopped garlic, salt and pepper and mash until it becomes mashed potatoes. Maybe add a shot of hot water in case the mashed potatoes are too dry.
Beetroot Carpacio Beetroots

Chicoree

Sundried tomatoes

Olive oil

 

2

1

5 pieces

 

 

Cut the beetroots and the chicoree according to the picture. Put some olive oil over the raw veggies.
Brussels Srouts Brussels sprouts

Vegan butter

Garlic

Salt

15

1 Tbsp

1 toe

1 pinch

Wash and peel them and let them cook for around 6 min. Then remove the water, add some vegan margarine/butter, some chopped garlic and salt and cook them until they took on all butter.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s