Vegan Beetroot Spätzle with Sage
Ingredients
- 300 g cooked beets
- 100 g soy milk
- 150 g flour
- 30 g potato starch
- 5 g salt
Preparation
Blend together beets with milk and salt.
Transfer to a bowl.
Add flour and starch and mix until you get a mixture similar to that of a cake batter.
Place mixture in a piping bag and squeeze mixture into boiling water, breaking the flow every three or four centimetres.
Cook until they start floating.
Sauté in a pan with some oil and sage.
