Cover with bean sprouts, roll up, season with salt and pepper, sauté in butter, extinguish with white wine and cook leisurely.
Dice the peeled potatoes, blanch in salted water, drain and toss with the diced beet, chopped chives and a flake of butter.
For the sauce, reduce the whipping cream and white wine and add the juice to the beet, a corner of stock cube, salt and pepper.
Arrange everything on a flat plate and garnish with a bunch of dill.
Our tip: Fresh chives are much more aromatic than dried ones!
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