Beetroot puree
Something different to go with a fine roast goose? How about mashed turnip puree? With our recipe, you can use this vitamin-rich vegetable to prepare a side dish that goes particularly well with delicious poultry specialties.
People:For 4 persons
Cooking time:40 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Beetroot puree
| 1 piece | Turnip |
| 2 pieces | Carrots |
| 4 pieces | Potato, boiled |
| 40 g | Butter |
| 1 pinch | Salt |
| Some | Pepper |
| Some | Parsley leaves |
| Some | Horseradish |
Preparation steps
Cook the vegetables
- Peel the turnip, carrots and potatoes and cut into equal-sized pieces.
- Place everything in a pan and pour in enough water to cover the vegetables.
- Salt the water and cook the vegetables over a medium heat.
Mash and season to taste
- Strain the water. Mash the turnips, carrots and potatoes together with a potato masher and stir in the softened butter.
- Season to taste with salt and pepper and garnish with parsley and horseradish.