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Beetroot potatoes with raspberry and chestnut mousse

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Ingredients for 4 servings:

  • 500 g chestnuts (sweet chestnuts)
  • 400 g beetroot
  • 400 g potatoes
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp rosemary
  • 3 tbsp olive oil
  • 100 g crème fraîche
  • 100 g raspberries
  • 1 pinch(s) of pepper
  • 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel and finely dice the beetroot and potatoes and fry them in a pan with olive oil for 20 minutes and season with salt and pepper. Score the chestnuts crosswise and cook for 15 minutes until soft, then peel them completely and cook for another 10 minutes. Puree the chestnuts, crème fraîche, herbs and raspberries and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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