Page title and description
Sauces, conserves & preserves
Beetroot purée
A purée thats sits happily alongside roast pheasant, pigeon, or any other main course that can withstand its rich earthy-sweet taste. It can also be spread on toast, or eaten as a dip in a mezze spread. A good twist is to add a tablespoonful of horseradish for more of a kick.
Ingredients
- 250g beetroot, cooked and peeled
- 225g floury potatoes, peeled and cooked
- 85ml soured cream
- 1 tbsp fresh dill, chopped, or 1 tsp dried
- 25g butter
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
5 min
PT5M
-
Step 1
Chop the beetroot and potato roughly. Put them in a food processor together with the soured cream, dill, salt and pepper and whizz until smooth. Taste and adjust seasoning. Re-heat gently with the butter when needed.
