BEETROOT & HORSERADISH PUREE
Beetroot and horseradish is such a yummy combination. This would be very nice with roast beef as either a condiment or a side. I am betting it would also be nice spread on a sandwich made with leftover roast beef. I found this recipe in the Christmas 2008 copy of BBC Good Food Magazine. The recipe says that the puree can be made up to a day ahead and heated in a pan or in the microwave.
Provided by Sarah_Jayne
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large pan and gently cook the onion and garlic for 10 minutes until soft.
- Add the beetroot and vinegar to the pan and cook down until sticky.
- Take the pan off the heat, then stir in the creme fraiche/sour cream.
- Blitz with a hand blender, or tip into a food processor and blitz to a puree.
- Stir in the grated horseradish and serve.
Nutrition Facts : Calories 83.3, Fat 6.4, SaturatedFat 1.8, Cholesterol 6.8, Sodium 28.9, Carbohydrate 6.2, Fiber 1.1, Sugar 3.7, Protein 0.9
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