John Myers
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Beetroot Puree
The perfect beetroot puree recipe with a picture and simple step-by-step instructions.
- 250 g Potatoes
- 125 g Fresh beetroot
- 4 tablespoon Water
- 2 tablespoon Balsamic vinegar
- 1 kl. teaspoon Sugar
- 1 kl. teaspoon Salt
- 1 g teaspoon Cream of horseradish
- 30 g Butter
- 100 ml Milk
Prepare the potatoes and beets (beetroot)
- Boil potatoes in their skins until soft – peel beets raw (wear gloves!) And grate finely with the kitchen grater
preparation
- While the potatoes are cooking, the grated beetroot is gently cooked soft in a saucepan with water, balsamic vinegar, salt & sugar (do not choose too high a temperature, as the beetroot loses a little of its beautiful red color if you cook it too hot) – then add milk, butter and cream horseradish and puree the mixture very finely – then press the potatoes through the potato press and stir in well
serve and decorate
- The puree was finally filled into a piping bag, served on the plate and served as an accompaniment to a halibut fillet with a pepper crust crust …. The recipe for this will be available from tomorrow under juicy halibut fillet with a pepper crumb crust
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