Beet Root Ragout
(2 servings)
| Roast one sliced spring onion in one tablespoon of vegetable oil. |  |
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Add one diced eggplant and salt and pepper and roast and roast them as well. |
| Peel and dice 500 grams of beet root and roast is in one tablespoon of olive oil. |  |
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Deglaze with one glass of vermouth. |
| When the vermouth is vaporized add one apple, peeled and diced. |  |
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Add three cups of stock and the roasted eggplant and let simmer for 20 minutes. |
| Mix two tablespoons of flour and one tablespoon of tomato paste with four tablespoons of water. |  |
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Bind the ragout with the tomato paste mixture. |
| Serve the ragout with potatoes, pasta or fresh rosemary bacon waffles. | |
Rosemary Bacon Waffle Dough
(10-12 waffles)
Roast 150 grams of bacon dice together with one tablespoon of parsley, one teaspoon of rosemary and half a teaspoon of granulated garlic. Then mix it with 300 grams of flour, three eggs and two cups of milk into a dough.