Ingredients
- 2 cloves of garlic
- 2 small red chili peppers
- 6 tbs olive oil
- 3 tbs vinegar
- 2 tbs honey
- 2 tbs dried Italian herbs or AMC Rustico
- 2 ts cumin powder
- 800 g raw beetroot
- 400 g parsnips
Preparation
1. Peel and finely dice the garlic. Halve, core, and cut the chili pepper into strips. Thoroughly mix the oil, vinegar, honey and spices together.
2. Peel the beetroot (it is best to wear rubber gloves) and cut into thin wedges. Peel and dice the parsnips. Place both in the Softiera insert.
3. Pour 150 ml water into the pot, place the Softiera insert in it, and close with EasyQuick with the 24 cm sealing ring.
4. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 8 minutes in the steam area.
5. At the end of cooking time, remove the Softiera insert, let the vegetables cool, mix with the dressing.
This recipe has been tested and approved by AMC.
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