Cook a peeled half butternut squash until tender and puree it
with a few tablespoons of cream. Make a smooth batter with
the pumpkin puree, equal quantities of wheat flour and
buckwheat flour, a beaten egg and pepper and salt. Bake
blinis of it, in a little olive oil.
Saute chopped onion and caramelise with a little sugar.
Deglaze with balsamic vinegar. Add diced beetroot and grated
ginger and stew briefly.
On a dinner plate: a blini topped with a spoonful of beetroot.
Finish with a spoonful of sour cream and tufts of coriander.
pumpkin blinis with sweet and sour red beetroot
Other:
sour cream
coriander
onions
sugar candy
white balsamic vinegar
cooked beetroot
fresh ginger
Cook a peeled half butternut squash until
tender and puree it with a few tablespoons of
cream. Make a smooth batter with the pumpkin
puree, equal quantities of wheat flour and
buckwheat flour, a beaten egg and pepper and
salt. Bake blinis of it, in a little olive oil.
Saute chopped onion and caramelise with a
little sugar. Deglaze with balsamic vinegar. Add
diced beetroot and grated ginger and stew
briefly.
On a dinner plate: a blini topped with a
spoonful of beetroot. Finish with a spoonful of
sour cream and tufts of coriander.
pumpkin blinis
with sweet and sour
red beetroot
Other:
sour cream
coriander
onions
sugar candy
white balsamic vinegar
cooked beetroot
fresh ginger
