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Brinjal recipes

Warm roasted brinjal and pear salad with olive, red basil and rosemary cream

15 minutes

Afternoon tea

Bulgur wheat flapjacks

15 minutes

Beetroot and pear soup with gorgonzola and gnocchi

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

500 g ready-cooked beetroot
2 cups vegetable stock
3 pears, roughly chopped
½ cup cream
sea salt and freshly ground black pepper
250 g gnocchi
45 g butter
2 t flat-leaf parsley, chopped
125 g Gorgonzola, crumbled, to serve

Method

Place the beetroot, vegetable stock and pear in a pot and cook for 5 minutes, until the pear is soft.
Place in a blender then add the cream. Blend until smooth then season to taste.
Bring salted water to a boil then add the gnocchi. Boil for 2 to 3 minutes.
Strain and toss the gnocchi in the butter and parsley.
Spoon the gnocchi over the soup and sprinkle with Gorgonzola.

Per serving: 2267.6kJ, 12.7g protein, 32.6g fat, 43g carbs

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Beetroot and pear soup with gorgonzola and gnocchi

Beetroot and pear soup with gorgonzola and gnocchi

Ingredients

Method