Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 150 g butter
- 6 tuber / s beetroot, fresh
- 1 pinch (s) nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the beetroot tubers whole in lightly salted water for about 1 hour. Then pour off the water, wipe off the skin with your hand (with rubber gloves) and puree it in a container.
- Melt the butter in a small saucepan over medium heat and simmer until the solid whey pieces separate from the liquid butter and the butter is browned. Run through a filter so that the brown particles are removed.
- Now gradually add the brown butter to the beetroot puree, puree again and season with nutmeg, salt and pepper.
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