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BLOMKOOL EN BEET KELKIE

  • Die Nataniël Tafel DSTV
  • Feb 24, 2016
  • 1 min read

JY BENODIG 250g gaar blomkool 250g gaar beet 2 eetlepels roomkaas 1 eetlepel pietersielie, fyngekap ¼ teelepel komyn 1 eetlepel mascarpone 2 eetlepels vars room ¼ teelepel kerriepoeier 1 eetlepel suurlemoensap 1 eetlepel grasuie, fyngekap seesout 1 eetlepel sesamsaad, liggies gerooster ekstra grasuie vir garnering

METODE Plaas beet, roomkaas, pietersielie en komyn in voedselverwerker. Meng tot puree en plaas in yskas tot benodig. Plaas blomkool, mascarpone, room, kerriepoeier, suurlemoensap en grasuie in voedselverwerker. Meng tot puree. Geur liggies met sout. Verdeel tussen 8 kleinerige glasies. Skep blomkoolpuree bo-op beet mengsel. Garneer met sesamsaad en grasuie. Bedien met dun repies roosterbrood.

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