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Potato and Beetroot Puree, Balsamic Pear and Gorgonzola Cream Sauce

5 from 4 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 65 kcal

Ingredients
 

puree

  • 2 Potatoes
  • 1 Boiled beetroot
  • 200 ml Milk
  • Salt, butter

Pear vegetables

  • 2 Pears
  • Balsamic vinegar, butter,
  • Pepper salt

sauce

  • 50 g Gorgonzola or other strong blue cheese
  • 200 ml Milk
  • 1 tbsp Cream cheese
  • White pepper
  • Some leek green

Instructions
 

  • Puree: Boil 2-3 potatoes and then mash to puree with milk and a little butter. Puree a cooked beetroot with the hand blender and mix into the puree. Season to taste with salt and a little garlic.
  • 2nd sauce: Heat the milk, stir in the Gorgonzola and cream cheese and let it melt. Cut the green part of a leek stick (fine strips) and mix in. Season to taste with pepper.
  • Cut the pears into wedges and fry them in butter. Season with black pepper and salt. Drizzle 1-2 tablespoons of balsamic vinegar over it and sweat briefly. Finished!
  • With lamb's lettuce and a few slices of beetroot.

Nutrition

Serving: 100gCalories: 65kcalCarbohydrates: 4.7gProtein: 3.9gFat: 3.4g
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Written by John Myers

Professional Chef with 25 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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