Beetroot Pot
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g beetroot
- 2 onions)
- 100 g butter or mararine
- 3 piece (s) bratwurst, not scalded
- 1 bunch chives
- 50 g capers
- 30 grams flour
- 500 ml beef broth or vegetable broth
- 20 g horseradish (jar), can also be more
- 1 tablespoon lemon juice
- 2 tablespoon crème fraîche
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the beetroot and cook in the bowl in boiling salted water for about 30-40 minutes. Shouldn`t be too soft!
- Let cool a little in cold water. Peel off the peel in the water, dice the beetroot (approx. 2 cm).
- Press small balls out of the sausages. Heat butter or margarine and fry the frying balls on all sides, remove from the pan and set aside.
- Peel and dice the onions. Let it become translucent in 30 g butter or margarine, then add the frying balls and heat over a mild heat. Then mix in the beetroot and capers. Keep warm.
- Melt the remaining butter or margarine for the sauce. Sweat the flour in it and fill up with the broth. Cook gently for 10 minutes while stirring. Season to taste with horseradish, salt, pepper, lemon juice and creme fraiche.
- Put the beetroot in a serving bowl, pour the sauce over it, sprinkle with chives and serve.
- Go with boiled potatoes and a cold beer.
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