What a color composition. Purple carrots with beet together in one pot. Add to that a purple pointed cabbage and kidney beans as a satisfying addition. All a red meal. This tastes incredibly good.
Purple carrots pot
Especially in the autumn season, when carrots and beet can be harvested, this incomparably delicious stew. As a complete meal, it is rounded off with kidney beans and sweet potatoes.
Purple carrots pot and beet
A red vegetable casserole that packs a punch. Purple carrots with beet and purple pointed cabbage combined in one meal. As a filling side dish still kidney beans and sweet potatoes. What a feast for the eyes.
Ingredients
- 1 beet
- 8 purple carrots
- 1 red onion
- 1 half purple pointed cabbage
- salt and pepper to taste
- 0,5 tsp ground caraway
- 2-3 tsp spelt flour type 630 for binding
- boiling water
- 2 sweet potatoes, approx. 500 g
- 1 can kidney beans
Instructions
- Peel beet, and cut into small thin pieces.
- Cook them already with water, because beet need a longer cooking time.
- In the meantime, peel and slice the purple carrots.
- Cut the onion into small cubes.
- Add everything together to the beet and simmer the stew for about 30 minutes.
- Cut the purple pointed cabbage into strips, then wash and add to the vegetables at the end of the cooking time, about 10 minutes before. The pointed cabbage does not require such a long cooking time.
- To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil and season with spices.
- Strain the kidney beans and warm them briefly in the vegetables.
- While the vegetables are cooking, the sweet potatoes can be cooked.
- To do this, peel them and cut into slices.
- Cook in water for about 12 minutes.
Tip
Sweet potatoes come in a variety of colors. Try purple sweet potatoes once.
Interesting to know
Cooking the best from simple ingredients.
