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Vegan Beetroot “Eintopf” with Ginger and Coconut milk


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Ingredients

4 portion(s)

  • 400 grams Raw beetroot, peeled
  • 1 medium brown onion, peeled and halved
  • 15 grams fresh ginger, peeled
  • 1 tablespoon coconut oil
  • 500 grams water
  • 1 tablespoon veggie stock paste
  • 1 can coconut milk, 400g
  • 2 tablespoons Fresh squeezed lemon juice, (about 1/2 a Lemon)
  • 1/2 teaspoon cardamom, ground
  • 1/4 radicchio
  • 1/2 bunch fresh Chives, finely chopped
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Recipe's preparation

  1. Dice the peeled raw Beetroot into 1cm cubes and set aside.

     

  2. Add Radicchio to the mixing bowl and chop for 2-3 sec/speed 5. Set aside with the Chives. Clean and dry your mixing bowl.

     

  3. Place the Onion and Ginger in the bowl and chop for 3 sec/speed 7. Add the Coconut oil and saute for 3 min/Varoma/speed 1.

     

  4. Add the diced raw Beetroot and cook for a further 5 min/100 C/Counter-clockwise operation speed 1. Now add the water, stock paste and coconut milk, place the simmering basket on top of the lid instead of the MC and cook for 20 min/100 C/Counter-clockwise operation speed 1.

     

  5. Add the Lemon juice, Cardamom and season to taste with salt and pepper. Stir gently for another 20 sec/Counter-clockwise operation speed 1.

     

  6. Now place the “Eintopf” into your Thermoserver until ready to eat. Sprinkle with reserved Radicchio and Chives just before serving.

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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