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Mashed turnips with cumin

The recipe is actually designed for 800 g of beets and some celeriac, but I used two different types of beets. The one in the background here was also nice and spicy and intense, which is why I didn't have any (additional) celery here.


Ingredients

800 g beets
100 g celeriac
1 handful of parsley
500 ml vegetable broth
1 tsp cumin
1 tsp salt
1 pinch of pepper
2 Tbsp butter


Preparation

Peel the beets and cut them into small pieces.

Clean and chop the celery root.

Wash and chop the parsley.

Then cook the beets in a large pot with the celery and the vegetable stock over medium heat for about 20 minutes until the beet pieces have become nice and soft.

Then drain off the remaining liquid and mash the beets thoroughly.

Stir in the butter and season with salt, pepper and cumin.

Then serve. By the way, I had fried fish with it!

[Translated from here.]