1 . Stage
Beets, carrots, kohlrabi peel, wash, cut into cubes and separately boil until tender in a small amount of salted water, flip in a colander, let the water drain. Stir in each variety of vegetables.
2 . Stage
For the red mashed beets. Mix the beet puree with 1 egg, 30 g sour cream, season with salt, pepper, sugar, lemon juice.
3 . Stage
Place the mashed beets in a mold greased with butter.
4 . Stage
For the yellow mashed potatoes. Mix mashed carrots with 1 egg, 30 g sour cream, salt, pepper, garlic and ground cumin. Place on top of the red mashed potatoes and smooth out.
5 . Stage
For the white mashed potatoes. Stir kohlrabi puree with 1 egg, 30 g sour cream, salt, pepper, and ginger. Place on top of the yellow puree, smooth it out.
6 . Stage
Place the form on a baking tray with high rims, pour water into it, and place it in the oven. Baking temperature 150-170 degrees, time 2 hours. Carefully shake the baked mashed potatoes out of the form, cut into slices. Bon appetit!