John Myers
Mustard Celebration with Beetroot Mashed Potatoes
The perfect mustard celebration with beetroot mashed potatoes recipe with a picture and simple step-by-step instructions.
- 800 g Potatoes
- Salt
- 250 g Beetroot preserve drained
- 12 Eggs
- 20 g Butter
- 20 g Flour
- 400 ml Milk
- 150 g Vegetable broth
- 3 tsp Mild mustard
- Pepper
- Freshly grated nutmeg
- 0,5 bunch Chives fresh
- Peel the potatoes, cook in salted water for about 20 minutes. Chop the beetroot. Boil the eggs in water for 9 minutes.
- Melt the butter, sweat the flour in it. Pour in 250 ml of milk and stock. Add mustard, simmer for 5-8 minutes. Season to taste. Peel the eggs in halves or quarters and add them to the sauce.
- Heat 3,150 ml milk. Drain the potatoes, mash to a puree with the beetroot and milk, season with nutmeg, salt and pepper. Arrange the mustard and puree on a plate. Serve sprinkled with chives.
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