Ingredients
- Courgette 300 g
- Sweet potato 200 g
- Beetroot 200 g
- Courgette flowers 4 pieces
- Turmeric powder 1 teaspoon
- Crushed hazelnuts -
- Fresh marjoran 1 sprig
- Extravirgin olive oil 3 tablespoon
- Salt a pinch
Steps
1.
Peel the sweet potatoes and wash the courgettes
2.
Use the dedicated tool to make zoodles from both vegetables and set aside.
3.
Dice the beetroot in large cubes.
1a.
![Veggie Zoodle cooked with Whirlpool i100 Induction Hob - step1a]()
1b.
![Veggie Zoodle cooked with Whirlpool i100 Induction Hob - step1b]()
3.
![Veggie Zoodle cooked with Whirlpool i100 Induction Hob - step3]()
4.
Brown the beetroot in a pan with 2 tablespoons of oil, marjoram and turmeric over medium-high heat for about 5 minutes.
5.
Once cooked, blend until smooth and creamy and set aside.
6.
Set the Chef Control function and place a pan with a little oil on the top left side of the Induction hob.
4.
![Veggie Zoodle cooked with Whirlpool i100 Induction Hob - step4]()
5.
![Veggie Zoodle cooked with Whirlpool i100 Induction Hob - step5]()
6.
![Veggie Zoodle cooked with Whirlpool i100 Induction Hob - step6]()
7.
Add the zoodles and a pinch of salt, and brown for 2 minutes
8.
Move the pan towards the lower part of the induction hob to continue cooking over a lower heat.
9.
Pour the beetroot cream onto a serving plate, and place the zoodles on top.
9.
![Veggie Zoodle cooked with Whirlpool i100 Induction Hob - step9]()
10.
Garnish with crushed hazelnuts and decorate with courgette flowers to serve.
