Beetroot Puree

by Editorial Staff

The recipe for an unusual vegetable puree is from boiled beets with garlic and butter.

Ingredients

  • Medium beets – 4 pcs.
  • Butter – 1 tbsp
  • Garlic – 3 cloves
  • Chicken or vegetable broth – 0.25 cups
  • or orange juice – to taste
  • Ground black pepper
  • Salt
  • Dill
  • Natural yogurt or sour cream
  • Wine vinegar

Directions

  1. Wash the beets well and place in a large saucepan of boiling, salted water. Cook for about 40 minutes, until soft (you can check with a knife).
  2. Drain the pot of beets. Let the root vegetables cool for 5 minutes.
  3. Meanwhile, melt the butter in a frying pan, put the chopped garlic, fry for 2 minutes, no more. Remove the pan from the stove.
  4. Peel the beets, trim the tails. Cut the beets into cubes and place in a bowl of a kitchen processor, add garlic and butter, broth or orange juice and additives to taste. Puree until smooth. Add salt and pepper to taste.
  5. Beet puree is ready.

Enjoy your meal!

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