A recipe straight from the veggie patch

People :

4

Preparation time :

2h

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 4 beetroots
  • 2 carrots
  • 2 celery sticks
  • 1 swede
  • 4 sprigs of parsley
  • 1 onion
  • 4 dried mushrooms “boletus”
  • 40 gr. sea spaghetti
  • 100 gr. cream cheese (quark)
  • 1 dessertspoon of honey
  • 2 bay leaves
  • 1 lemon
  • 1 teaspoon of black pepper
  • 4 tablespoons of olive oil
Preparation
  1. Allow the mushrooms to soak for a minimum of 10 hours and reserve the liquid.
  2. Peel and chop the vegetables and let the seaweed soak for 45 minutes.
  3. Poach the chopped onion with 4 tablespoons of olive oil. Add the vegetables along with the chopped parsley, bay leaf and pepper. Cover with the reserved mushroom liquid then top up with water (twice the amount of liquid to vegetables), add the chopped mushrooms. After 45 minutes remove the bay leaves and add the honey and lemon juice. Blend with a mixer.
  4. Drain the seaweed and fry in hot oil for one minute.
  5. Serve the creamed beetroot along with a spoonful of Quark cheese in a nest of seaweed.

Additional information

People :

4

Preparation time :

2h

Difficulty:

Easy