Bedly on cumin
Cumin-spiced mushrooms are one of those recipes where it's best to let the flavor of the fresh mushrooms stand out. Simply sauté them slowly in lard until the excess water evaporates and the mushrooms start to brown nicely. The cumin will pleasantly enhance their flavor.
Ingredients · Servings 1 dose
- 500 g of bedel
- 2 tablespoons lard
- crushed cumin
- salt
- To serve:
- pastry
Method · 25 min
- Clean the beets and cut them into pieces approximately 3 × 3 cm in size.
- Heat the lard in a pan. Add the chopped shallots, sprinkle with crushed cumin and salt.
- Sauté the beets over low heat until they release their liquid and then completely evaporate, about 10–15 minutes. Stir occasionally during the sautéing.
- Serve the finished bedly with pastries.
