Beet cream, pumpkin seeds and wild asparagus

Beet cream, pumpkin seeds and wild asparagus

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Today we have a rich cream that not only surprises for its color, but for its sweet, smooth and very very tasty flavor. A rich cream where the main ingredient is beets, a vegetable that we can obtain almost all year round but that in winter is very good.

Beets are rich in carbohydrates, sugars, fiber, folic acid (so essential in pregnancy) and iron. Together with wild asparagus, they make this cream a very complete first course, both for children and pregnant women.

  • 3 whole beets, uncooked
  • 1 bunch of wild wheat
  • 1/2 onion
  • 1 clove garlic
  • 1 teaspoon turmeric
  • 1 tablespoon pumpkin seeds
  • Olive oil
  • Sea salt
  • Water

1. The first thing we will have to do, once all the vegetables have been washed, will be to peel and cut the beets, the wild berries, and the onion into julienne strips.

2. We will make a sauce in a saucepan with the onion over very low heat until it begins to take color and the minced garlic.

3. Add the wheat fields and sauté it for a few more minutes. We will save a little to sauté them at the end in a pan with a little oil to decorate.

4. Add the beetroot, the pipes, cover with water, add a little salt, the turmeric and cover to cook for about 20 minutes.

5. We remove from the fire and grind with the help of a handheld robot.

6. We will serve it accompanied by the sautéed asparagus, a few pipes on top and some toasts of a good homemade bread toasted.

Tip: It can be kept cold for several days.

You can read more articles similar to Beet cream, pumpkin seeds and wild asparagus, in the category of Soups and broths on site.

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