John Myers
Beetroot Puree – Lactose-free
The perfect beetroot puree – lactose-free recipe with a picture and simple step-by-step instructions.
- 600 g Potatoes
- 100 ml Beetroot juice
- 100 g Alsan margarine or butter
- 50 ml Oat cuisine or cream
- 1 teaspoon Sugar
- Salt and pepper
- 1 teaspoon Kremser mustard
- 1 teaspoon Tomato ketchup
- 1 teaspoon Balsamic vinegar
- Boil the potatoes in their skins until soft – meanwhile add the red beet juice together with the oat cuisine and alsan (if you want, you can of course use cream or milk instead of oat cuisine and butter instead of alsan) – season with a little ketchup and mustard as well as salt and pepper, a pinch sugar and some balsamic vinegar
- Peel the potatoes and press them through the potato press into the hot beetroot mixture – stir vigorously and season again – then fill the puree into a dressing bag and dress it on the plate and place the char fillet over it – then pour the cream mousseline all around
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