FRIJE

Name: Red beet and potato velouté with curry and ginger
Prep time: 30 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 3 potato; 500 g of cooked beetroot; 1 tablespoon of garlic powder; 1 tablespoon of shallot; 1 tablespoon of ginger powder; 1 tablespoon of curry powder; 20 cl of heavy cream (optional); 1 drizzle of olive oil; 1 glass of water; 2 tablespoon of parsley; salt (according to taste)

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Red beet and potato velouté with curry and ginger

Vegetarian Public

Course: Main course

Preparation time: 30 minutes

Cooking time: 25 minutes

Cost per serving: 0,60 €

Energy: 349 kcal / serving

Nutritional score:

Instructions

1. Peel and wash the potatoes
2. Cut the potatoes into cubes, peel the beets
3. Cut the beets into cubes, heat the oil in a pot
4. Coarsely chop the ginger
5. Add the garlic and shallots to the pot, sauté until golden
6. Add the ginger, sauté
7. Add the curry, mix until a paste forms
8. Add the beets, mix
9. Add the potatoes, mix
10. Season with salt, cover with water
11. Bring to a boil, skim off any foam
12. Cover, reduce heat to low, and cook for 25 minutes, then blend with an immersion blender
13. Add the cream, blend again
14. It's ready!
15. Sprinkle with chopped parsley before serving
16. Enjoy your meal 😋