Edel-Labskaus

The Edel-Labskaus goes well with pork chops.

Ingredients:

14 ounces red beets
9 ounces potatoes
salt, pepper
1 tablespoon caraway seeds
2 tablespoons vinegar
white pepper, salt and sugar
1/3 cup milk
1/2 cup red beet juice
2 ounces butter
1 teaspoon finely orange peel
6 tablespoons cold pressed canola oil
2 tablespoons fruit vinegar
2 ounces finely diced gherkins
2 shallots, peeled and finely diced
1 bunch dill, chopped finely

Preparation:

Wash the beets and place them, unpeeled, in salted water with a little sugar, one tablespoon caraway seeds and a splash of vinegar. Cook until tender. Allow the beets to cool, then peel and dice them.

Peel the potatoes and cook them until done. Chop the peeled shallots and gherkins finely. Wash and finely chop the dill.

Put 2 tablespoons of the beets to one side and the rest into a pan with the milk, butter, red beet juice, a little caraway and the orange peel and bring to the boil. Add the cooked, drained potatoes and coarsely mash the mixture with a potato masher.

Mix the oil, fruit vinegar, gherkins and diced shallots with the reserved beets and season with salt, pepper and dill. Serve the gherkin vinaigrette with the puree.