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Fine potato and beetroot mousseline

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Ingredients for 2 servings:

  • 500 g potatoes
  • 150 ml beetroot juice
  • 50 ml water
  • 180 g beetroot, cooked
  • salt and pepper
  • Spring onion(s) in rolls for decoration

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with small pieces of beetroot

Peel and dice the potatoes. Boil in the juice and water. This takes about 5 minutes in a pressure cooker and 20-25 minutes in a regular saucepan, depending on the size of the pieces. Finely mash or puree the potatoes and season with salt and pepper. Cut the beetroot into small pieces and mix in. Place on a plate and garnish with spring onion rings. Serve immediately. This makes a side dish for 2 hungry eaters or 3 small side portions. Tip: You can also use the horseradish-preserved beetroot from the jar and use the liquid as the juice.

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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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