John Myers
Potato and Beetroot Puree, Balsamic Pear and Gorgonzola Cream Sauce
The perfect potato and beetroot puree, balsamic pear and gorgonzola cream sauce recipe with a picture and simple step-by-step instructions.
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
- 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.
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