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Every Christmas my Granpa tells us, that next year he'll not put up the Christmas crib. It's way too much work - his excuse.



But then, as every year, he walks down the stairs into the cellar, gets the crib and spends a lot of time arranging Joseph and Maria. He puts the little houses and the small version of the village's church in place. He himself made those many many years ago for his own children as a Christmas present.



And, as every year, he spends days and weeks in the kitchen. Uses several kilos of flour to bake lots and lots of small, retty, delicious cookies. They are his present for us grandchildren.
And every year he promises that next year he'll bake less, because he's getting older. But every year he makes something new.



After all these cookies, the heavy Christmas meals, something light was definitely necessary. My newest creation for you ...


beetroot with creamy sauce
(serves 2)

2 small beetroot
1 onion
1 EL olive oil
100 ml vegetable broth
3 Tbsp cream
1 Tbsp Balsamic vinegar
pepper
salt
1 Tbsp Sesame seeds
1 Tbsp poppy seeds

1. wash the beetroot and boil with little water in a saucepan. Cover with a lid and check once in a while if there is still water in the pan. After about 35 min it should be done.

2. In the meantime peel and cut the onion in little pieces. Heat a heavy based saucepan and fry the sesame seeds until they turn a little darker.

3. When the sesame seeds are ready use the pan to heat olive oil and fry the onion. Add the vinegar and the vegetable broth. Reduce the sauce over low heat.

4. Remove the beetroot from the pan. Let it cool. Then peel and slice it and add it to the sauce. Also add the cream.

5. To serve sprinkle with sesame and poppy seeds.