Gratinated Beetroot Pan
A gratinated beetroot pan is a recipe with fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g beetroot
- 1 bunch spring onions
- 3 Tbsp sprouting oil (e.g., Mazola)
- 1 pot Knorr Bouillon (Pur Delikatess)
- 125 g mozzarella
- 3 stems basil
- 50 g Rama Cremefine (for cooking and refining)
- Pepper
Instructions
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1.
Clean, peel the beetroot and cut into about ½ cm thick sticks. Clean, wash the spring onions and slice them.
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2.
Heat 2 tbsp sprouting oil in an ovenproof pan. Sauté the spring onions for about 3 minutes and remove them. Add the remaining oil to the pan. Sauté the beetroot. Pour in 250 ml water and bring to a boil. Stir in Knorr Bouillon Pur Delikatess. Simmer the beetroot covered for about 20 minutes.
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3.
Cube the mozzarella. Wash, dry shake, and cut the basil into strips. Add the spring onions back to the beetroot and heat. Stir in Rama Cremefine for cooking and refining. Season with pepper. Sprinkle with mozzarella and bake under a preheated oven grill until the cheese melts. Garnish with basil.
