Vegetarisch

Maxi Ravioli
Rote Bete
mit Meerrettichschaum und Rote Bete
Zutaten
REZEPTUR FÜR 2 PORTIONEN
50 g | Butter |
50 g | Mehl |
200 ml | Gemüsebrühe |
50 g | geriebenen Meerrettich |
100 ml | Sahne |
Salz, Pfeffer | |
50 g | Rote Bete vakuumiert |
Preparation
Reduce the veal stock by half. Stir some potato starch into the white wine and then combine it with the simmering stock. Mix the ice-cold butter into the stock with a hand mixer. Add salt, pepper, and additional white wine to taste. Serve with the freshly cooked pasta.
BON APPETIT!
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