Beetroot purée
Instructions
Heat the butter and dry chopped shallots along with the garlic.
Add the turnips and celeriac, the cream and season with cumin, coriander and grated lemon rind.
Let it reduce a bit then add salt, pepper and blend in the mixer until you have a very fine puree.
Ingredients and dosing for 4 persons
- 300 g of boiled beetroot, peeled and cut into pieces
- 150 g of celeriac, peeled and boiled
- 50 g of clarified butter
- 2 shallots
- 1 clove of garlic
- 1/2 lemon (zest)
- 1/2 teaspoon of cumin and coriander
- 100 G = = Cream
- Salt
- Pepper