Small vegetable galettes with fresh stone beetroot

Ingredients for Small vegetable galettes with fresh stone beetroot

Instructions for Small vegetable galettes with fresh stone beetroot

To prepare the Small vegetable galettes with fresh stone beetroot recipe, please follow these instructions:

Mix the cracked raw vegetables in a bowl. Whip the eggs with cream, flour, salt and pepper and mix the vegetables in the dough.

Bag 12 small pancakes of dough. Use a large forehead so you can bake 4 at a time. Bake them on both sides until they are crisp and golden. Keep them warm in the oven on an ovenproof dish.

Whip the bites with a whipping. The obstacles gradually accumulate whipping and can easily be removed. Repeat the rowing process in cold water. Pour the rope into a wire sieve for draining. Season with salt and cool it for serving.

Server pour pancakes on a plate. Add a large portion of bacon and creme fraiche next to and decorate with garlic or dill.