Beet and Broccoli with Almond Sauce

Rinse the beet and remove the peel, then cut into thin slices. Melt a quarter of the butter and stir through with the honey. Add beet and stew at low temperature for 20 min with the lid closed, then season strongly with salt and freshly ground pepper.

Rinse broccoli, clean, cut into roses. Cut thick stems into small pieces. Melt one third of the butter, add dripping wet broccoli and steam at closed lid in about 10 min until soft, then season with salt. Pluck the marjoram leaves and chop. Toast the ground almonds in a Reindl without fat while stirring until light brown. Now add a third of the butter.

Peel and chop the garlic clove and add to the almond kernels. Add the clear soup and the creme fraiche and mix everything together well. Bring to a gentle simmer for 2 minutes. Season the sauce with salt and freshly ground pepper and season with half of the marjoram.

Cut the almond kernels into sticks and heat in the remaining butter.

Arrange the broccoli and beet, sprinkle the almond sticks and the rest of the marjoram on top and serve with the almond sauce.

Naumann & Goebel

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