Pudding of Rutabaga to Beet

Peel the potatoes. Peel the rutabagas and cut into large cubes. Cook both separately in vegetable soup or water.

Preheat oven to 180.

Press potatoes and rutabagas without liquid through a puree press or grate finely. Separate eggs. Grease small ramekins with butter.

Mix the yolks with the remaining butter, add the mashed potatoes and turnips, season with salt, pepper and cayenne. Whip egg whites until stiff, gently fold in with wooden spoon.

Fill the ramekins and sprinkle with the grated Emmentaler, bake in the oven at 180 degrees for about 20 minutes.

Remove the rutabaga pudding from the stove, let it rest for 5 minutes and then turn it out.

For the beet: peel the beet, cut just under 2/3 of it roughly into cubes, cut the remaining beet into fine sticks. Melt butter, peel and dice shallot, add coarsely diced beet and sauté together. Add vegetable soup and simmer on low heat for 15 minutes. Then blend with a hand blender, season with balsamic vinegar, salt, pepper and honey. Beet sticks in this sauce form, simmer 10 min. on low flame.

Divide evenly on plates, arrange rutabaga pudding in the middle.

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