Three recipes with November vegetables

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In November, the kitchen gets wonderfully aromatic – and still healthy. These three recipes make every autumn evening tasty.

November brings aromatic, seasonal products into the pots. This is the perfect time to focus more on domestic cultivation in the kitchen. And how about homemade fries – for the evening after dinner watching TV?

Blood orange beetroot salad with winter purslane

Ingredients for four servings: 4 beetroot, olive oil, 3 tablespoons of apple balsamic vinegar, 3 cloves, 1 bay leaf, 2 peppercorns (black), 2 teaspoons of horseradish (grated), pepper, salt, 4 blood oranges, juice of half a blood orange, 1 teaspoon honey, 1 teaspoon mustard (mild), 1 dash of balsamic vinegar, 70 g winter purslane, 3 tablespoons chopped walnuts

Preparation: Boil the beetroot, peel and cut into thin slices. Mix apple balsamic vinegar with olive oil, cloves, bay leaf, peppercorns and horseradish. Season with pepper and salt, marinate the beetroot slices in it for an hour. Peel and slice blood oranges. For the dressing, mix the blood orange juice with 2 tablespoons of olive oil, honey, mustard and balsamic vinegar. Season to taste with salt and pepper. Remove the cloves, peppercorns and bay leaf from the beetroot marinade. Arrange the beetroot and blood oranges with the marinade on a large plate. Wash, dry and sprinkle winter purses, serve with dressing and walnuts.

Strudel roll with spinach, feta and pine nuts

Ingredients for four servings: 600 g fresh spinach, 50 g pine nuts, 1 clove of garlic, 150 g feta, pepper, salt, nutmeg, 4 strudel pastry sheets, ready (40 x 40 cm), 1 tbsp flour, 1 tbsp rapeseed oil

Preparation: Wash the spinach, let it collapse in a little boiling salted water. Quench with cold water, squeeze out well and roughly chop. Peel the garlic, press it through the press. Chop the pine nuts, heat briefly with the garlic in a coated pan without fat. Cut the feta into small cubes, add the pine nuts and garlic to the spinach. Season everything with pepper, salt and nutmeg. Brush the finished strudel pastry sheets thinly with oil, then place on top of each other, cut in half and dust with flour. Spread half of the spinach mixture on the two sheets of pastry. The edges should remain that are folded inwards over the filling. Roll up the strudel tightly, bake on a baking tray lined with baking paper for 40 minutes at 180 degrees (top / bottom heat).

French fries with chili pepper salt

Ingredients for four servings: 500 g potatoes (floury), 25 g fleur de sel, 50 ml sunflower oil, ¼ teaspoon chilli flakes, ¼ teaspoon paprika powder (hot pink)

Preparation: Scrub the potatoes thoroughly, cut lengthways with the peel of the french fries. Cook the fries in simmering water for ten minutes. Drain, drain well, spread out on kitchen paper, pat dry. Heat the oven to 200 degrees (180 degrees circulating air). Line a tray with baking paper. Mix the potato sticks and oil in a bowl, then spread the French fries on the tray. To keep them crispy, they shouldn’t overlap. Bake on the middle rack for 20 minutes, then turn the fries. Increase the oven temperature to 200 to 220 degrees, bake the fries for another ten minutes until they are crispy and golden yellow. Mix the fleur de sel, chilli flakes and paprika powder and sprinkle on top. Lemon mayonnaise goes well with it.

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