Beetroot – Raspberry – Puree with Parmesan Chip
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g beetroot
- 2 teaspoons sea salt
- 1 teaspoon sugar
- 150 g raspberries, (frozen)
- 1 clove garlic
- 150 ml white wine, dry
- olive oil
- 1 lemon (s), organic
- 50 g parmesan cheese
Print Recipe
Pin Recipe Instructions
- Peel the beetroot and dice it very finely (wear gloves, it stains a lot), mix with salt and sugar and let stand for at least 1 hour and let the water soak.
- Add the thawed raspberries and white wine. Cook the beetroot with the lid closed over medium heat until soft. Then puree in the blender and pass through a sieve. If you want the consistency a little creamier, you can add olive oil. Just before serving, add a little lemon zest.
- Grate the parmesan and melt small amounts in a non-stick pan. Turn once briefly and remove the parmesan chips.
- Serving:
- Put the puree in small glasses and insert a chip into each.
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