Autumn Cream

Autumn has always given in me mixed feelings: days get shorter and the cold nose tip, in the morning, makes me regret the warm evenings in September; but this mood disappears as soon as I see the colours of autumn, in the woods, in a clear day. The recipe I propose is a tribute to this season, when the dry leaves “snow” on the avenue and the footsteps crunch on fallen leaves …

Ingredients:
(makes 2 cups)
2 small potatoes
1 medium sized beetroot
2 carrots
6 tablespoons of soy milk
1 piece of ginger (about 20 gr)
salt, as needed
1 handful of sunflower seeds, for garnish

Method:
Boil separately carrots, potatoes and beetroots, until tender; then mash them with a fork into three different bowls. Add two tablespoons of milk to each, and a pinch of salt. Grate the ginger into the bowl with potatoes and mix well. Arrange the contents of the three bowls, in layers, in a cup or a glass, starting with pureed carrots, then potatoes and ginger, and beet as last. Garnish with sunflower seeds.

Autumn is served!

Chef: Marianna from VeganBlog

1. EleonoraNW3 4 November 2011 at 06:55

   

   I want to try it, seems vey delicate and elegant, an excellent idea for a starter!

   
   
2. Marianna 6 November 2011 at 16:07

   

   Expecially if the weather is cold: ginger worms you up! 🙂