AMARANTH AND CRUNCHY BEET CREAM
Chef: Alessandra Dal Zotto
A simple and tasty recipe, made with very few ingredients. Our chef Alessandra Dal Zotto shows us how to use amaranth in a different way, with this dish with an irresistible creamy consistency, 100% vegan. Ideal after Easter week!
Amaranth 200 gr Vegetable broth 1 lt Red beets Turmeric a pinch Oil Salt
1 Prepare the vegetable broth with the vegetables you have in the kitchen: onions, carrots and celery essential.
2 Rinse the amaranth and cook it together with the rim for about 30/40 minutes, until the consistency becomes sticky.
3 Season with salt, turn off the heat and season with a little oil and a pinch of turmeric.
4 Prepare the beets: rinse them, cut them into very thin slices and sa
5 Serve the amaranth cream warm, along with a handful of crunchy red beets.