Gothic Beet Pasta
Even with the impending threat of this site quickly turning into food journal, here is another great food recipe, one that looks and tastes great. The recipe was inspired by two other recipes (here and here).
Yields 6 portions.
- 1 kg fresh beets
- 300 g fresh parsnips
- 1 leek
- 1 garlic
- 1 lemon
- 1 teaspoon dried ginger powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 dl sour cream
- 150 g cream cheese with blue mold (such as Bavaria Blu)
- vegetable oil
- olive oil
- black sesame seeds
- pasta (for extra scene points, use pasta that is dyed black with squid ink)
Wash and peel the beets and parsnips. Cut them into about 5 mm thick slices. Put the slices in a deep pan, add water until covered and boil until they are soft. This should take about 25 minutes for beets and 15 minutes for parsnips.
Wash and slice the leek. Peel and crush the garlic cloves. Put some vegetable oil, leek slices and garlic into another pan and stir them in medium heat.
When the root crops are soft, pour out the water. The beets should have dyed the parsnip, which have quite strange glowing purple color now.
Add some vegetable oil and juice of the lemon into the deep pan. Then add leek and garlic, ginger, black pepper, cayenne pepper, some salt and mix thoroughly. Let simmer under a cover for 10 minutes on medium-low heat. Boil water in a kettle for the pasta.
Add sour cream and half of the cheese. Mix well again and make sure the cheese has completely melted. Let simmer under a cover for another 10 minutes on low heat. Meanwhile, cook the pasta as instructed in the package. Add some olive oil in the pasta.
Cut the rest of the cheese into decorative bits.
Serve immediately: add pasta to plate, cover with the beet sauce and decorate with black sesame seeds and cheese bits.