Beetroot & horseradish purée
- Barney Desmazery
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Serves 6
Easy
Prep: 10 mins
A star rating of 3.5 out of 5.4 ratingsRate
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This is both a condiment and a side dish, and goes brilliantly with Christmas lunch, or even roast beef on a Sunday
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
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1 large onion
sliced
-
1 garlic clove
sliced
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4 large cooked beetroot
diced
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1 tbsp balsamic vinegar
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2 tbsp crème fraîche
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1 tbsp freshly grated horseradish
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Nutrition: per serving
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kcal106
-
fat6g
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saturates2g
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carbs12g
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sugars10g
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fibre2g
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protein3g
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salt0.24g
low
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Method
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step 1
Heat the oil in a large pan and gently cook the onion and garlic for 10 mins 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 crème fraîche. Blitz with a hand blender, or tip into a food processor and blitz to a purée. Stir in the grated horseradish and serve. The purée can be made up to a day ahead and heated in a pan or in the microwave.
Recipe from Good Food magazine, December 2008
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A star rating of 3.5 out of 5.4 ratings
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