| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
A, Year, At, Ballymaloe |
10 |
servings |
INGREDIENTS
| 800 |
g |
Whole beetroot |
| 225 |
g |
Onions |
| 25 |
g |
Butter |
|
|
Salt and freshly ground black pepper |
| 1 |
l |
Chicken stock |
|
|
Cream |
| 125 |
ml |
Softly whipped sour cream |
|
|
Chives; finely chopped |
INSTRUCTIONS
CHIVE CREAM
Wash the beetroot carefully under a cold tap. Don't scrub it, simply
rub off the oil with your fingers - you don't want to damage the skin
or cut off the top or tails because the beetroot will 'bleed' in the
cooking. Put the beetroot in to boiling water and simmer, covered,
for anything from 20 minutes to 2 hours, depending on the size. The
beetroot are cooked when the skins will rub off easily.
Meanwhile, chop the onions and sweat carefully and gently in the
butter until they are cooked. Chop the beetroot and add the onions.
Season with salt and pepper. Put into a liquidizer with the chicken
stock. Liquidize until quite smooth. Reheat, add a little cream,
taste and adjust the seasoning - it may be necessary to add a little
more stock or cream.
Serve garnished with swirls of whipped sour cream and a sprinkling of
chives.
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