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• 1 bunch fresh, peeled & julienned BEETS
• 1 cup finely chopped GREEN CABBAGE
• 1 large, peeled & julienned POTATO
• 1 large, peeled & julienned CARROT
• 1 medium, peeled & chopped LEEK
• GARLIC minced
• WATER (or stock) to cover
• SEA SALT to taste
• 1 teaspoon CELERY SEED
• LEMON zested
• OLIVE OIL
Optional:
BUTTER, SOUR CREAM, PARMESAN CHEESE |
• Saute Leeks in Olive Oil (and/or butter) until almost transulcent
• Add the garlic and saute for another minute
• Add Beets, Carrot, Cabbage, Potato and cover with Water/Stock
• Add Salt to taste and Celery Seed
• Simmer until tender
• When serving, add the Zest of a Lemon
Traditionist serve it with Sour Cream.
Can be topped with Parmesan Cheese.
Can be pureed. |
