Beetroot Puree Recipe
Beetroot Puree has a great taste and is easy to cook. The Floury potatoes along with sour cream makes Beetroot Puree a very tasty.
Ingredients
1 chopped shallot
14 oz celeriac, peeled and sliced
10 1/2 oz floury potatoes, grated
1/2 lb cooked beetroot, peeled and coarsely chopped
2 tbsp Dijon mustard
3 tbsp sour cream (creme frakhe)
2 tbsp butter
Salt
Pepper
Directions
Put the shallot, celeriac and potatoes in a casserole with 1/2 cup (5 tablespoon) of water.
Cover and microwave on HIGH for 12 minutes, stirring midway through the cooking time.
When the vegetables are cooked, drain and puree with the beetroot until smooth.
Add the mustard, sour cream (creme fraiche) and butter.
Taste and adjust seasoning.
Reheatfor 1-2 minutes on HIGH, if necessary,
Cover and microwave on HIGH for 12 minutes, stirring midway through the cooking time.
When the vegetables are cooked, drain and puree with the beetroot until smooth.
Add the mustard, sour cream (creme fraiche) and butter.
Taste and adjust seasoning.
Reheatfor 1-2 minutes on HIGH, if necessary,
