| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
A, Year, At, Ballymaloe |
6 |
servings |
INGREDIENTS
| 685 |
g |
Beetroot; cooked |
| 15 |
g |
Butter |
|
|
Salt and freshly ground black pepper |
|
|
A few drops of freshly squeezed lemon |
|
|
; juice |
|
|
Sugar |
| 140 |
ml |
Cream; up to 175 |
INSTRUCTIONS
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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