Ingredients
- 2 Entenbrustfilets, mit Haut
- ½ TL Piment, gemahlen
- 2 Prisen Pfeffer
- 4 Prisen Salz
- 1100 g Wasser
- 600 g Rote Bete, roh
- 200 g Sahne
- 250 g Milch
- 3 Prisen Muskat, frisch gerieben
- 600 g Kartoffeln
- 1 ½ TL Salz
- 8 Zweige Thymian
- 2 Schalotten
- 1 EL Öl
- 5 getrocknete Pflaumen, entsteint
- 1 EL Muscovado-Zucker
- 30 g Balsamico, dunkel
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