Piquant beetroot

Yield: 6 servings

Measure Ingredient
685 grams Beetroot; cooked
15 grams Butter
\N \N Salt and freshly ground black pepper
\N \N A few drops of freshly squeezed lemon
\N \N ; juice
\N \N Sugar
140 millilitres Cream; up to 175

Peel the cooked beetroot, wearing rubber gloves if you don't want to go purple! Chop the beetroot into cubes.

Melt the butter in a saut‚ pan, add the beetroot and toss. Then add the freshly squeezed lemon juice and cream and allow to bubble for a few minutes. Season with salt, pepper and sugar.

Taste, and add a little more lemon juice if necessary. Serve immediately.

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Carlton Food Network

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