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Beetroot pureetopcook.tomathouse.comPreparation:Place 1.1 kg of unpeeled beets and 1 large unpeeled potato in a saucepan; cover with cold water. Bring to a boil and simmer until tender, about 45 minutes; drain. Peel the beets and potatoes and mash with 3 tablespoons (45 g) butter; season with salt. Serve the beet puree with horseradish sauce.Use a food processor or blender to puree these vegetables - they are too fibrous to mash. Ingredients: |