SMASHING SWELL Stuffed BEETROOT with LENTILS and APPLE-PEANUT SAUCE.

Stuffed BEETROOT with LENTILS and APPLE-PEANUT SAUCE.
(for 4 pers., preparation: + - 30 min)


You need:
- 8 large or 12 small beetroot, pre-boiled 
- 200 gr. lentils (canned is ok)
- 2 sour apples
- 100 gr. celeriac
- 1 shallot
- 1 carrot
- 200 gr. waxy potatoes
- 200 ml. broth
- 1 tbsp. lemon juice
- 50 gr. peanuts
- 200 ml. cream
- 1 tbsp. curry powder
- oil
- Salt & pepper

Preparation:

Hollow the pre-cooked beets out, starting from the root on, and so that there is remaining a rim of 0.5 cm. Peel the shallots and chop them. Peel the carrot, the celery and the potatoes and cut into cubes. Fry the vegetables for 1 to 2 min. in a pan with 2 tbsp. oil. Add the curry, and extinguish with the broth. Let simmer for 15 min. over medium heat. Rinse the lentils, drain and add to the pan. Season with lemon juice and salt & pepper. Keep warm over low heat. Peel the apples and cut them into cubes. Chop the peanuts coarsely and fry them equally, with the apple in some oil. Pour in the cream and bring to the boil. Season with salt & pepper. Fill the beetroot with the lentil mixture. Divide on plates, add some of the sauce and serve.

Eat them,

The Veggi Lady
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