Creamy kashotto with beetroot, carrot and green bean


200 grams of groats
3 spoons of butter
2 glasses of stock
processed cheddar
processed creamy cheese
1 beetroot
1 carrot
handful of green beans, can be frozen or pickled
fresh herbs


Heat one spoon of butter in a pan. Chop the onion finely and fry until golden brown. Add the peeled, finely sliced beetroot and carrot. After the vegetables soften, add green beans (it is ready the fastest, important not to overcook it). Take the vegetables out of the pan and put aside. In the pan, heat the remaining butter and put in the groats. Pour hot stock over it and add cheese. Cook covered on a low heat until the groats absorb the fluid. Stir every once in a while. Add the pre-prepared vegetables to the groats and gently mix. Season with pepper and salt,
serve sprinkled with favourite herbs. Enjoy your meal!

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