Beet Cutlet With

— grated, grated, 80-100g — cold pressed t pressed

– pureed pureed – grated grated peel of it – grated grated

White pepper Pepper

Rinse the beets, brush them thoroughly and cook them in salted water with caraway seeds for about an hour. Rinse, remove the peel and cool.

Cut into slices about half a centimeter thick. Stir cheese with curd and vinegar to a smooth cream. Coarsely chop pumpkin seeds and stir in. Fill each two beet slices with cheese cream and press together lightly. Turn in flour, then in beaten eggs and crumbled whole wheat flakes on the other side. Heat oil and butter in a large frying pan, fry the stuffed vegetable bites in it for about three to four minutes on each side over medium heat until golden brown. For the sauce, stir together sour cream, apricot jam, ginger and lemon zest and season to taste. Cut apricots into small cubes and stir in. Allow to infuse for at least 15 minutes and stir in whipped cream just before serving. Serve with boiled potatoes and endive salad.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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