Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g potato (s)
- 500 g beetroot
- 500 ml vegetable stock
- 50 g butter
- 100 ml cream
- 1 teaspoon caraway powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the beetroot and potatoes. Put the vegetable stock in a saucepan and add the diced potatoes and beetroot. Cook until done, then take out and drain.
- Add butter, cream and puree. Season to taste with salt, pepper and cumin powder.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below