Ragout From the Selkkaree

On tin foil sheets (20×20 cm, 1 person each) place one potato and one cleaned beet, sprinkle with salt and caraway seeds and wrap tightly. Place foil packets on a baking tray covered with 1/2 cm of coarse salt, cook in a heated kitchen oven at 200 °C for about 40 minutes.

Cut turnips into wedges (4 per person), make in salted water for 4-5 min, quench and set aside.

Remove foil packets from stove and open. Cut potatoes in half lengthwise, hollow out to 1 cm edge, carefully peel off skins. Keep hollowed out potatoes and insides warm. Peel beets, cut into wedges (4 per person), set aside.

Foam half of the butter in a saucepan, sauté meat cubes in it, remove repeatedly, keep warm. Lightly caramelize 2/3 of the sugar in the hot butter, add shallots and garlic, stir, extinguish with raspberry vinegar and juice of one lemon.

Pour a little vegetable soup, cook. Remove cooked vegetables, keep warm. Add crème fraîche, double cream, remaining clear soup, potato insides and caraway seeds to the saucepan, stir, cook the whole thing at low temperature for 5-7 min. Season with sugar, caraway liqueur, pepper, pour through a sieve, repeatedly bring to a boil briefly, add cold butter flakes.

Heat beets and turnips separately, each in a mixture of the remaining butter and the remaining sugar, tossing. Hollowed out potatoes in soup plate

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