Beetroot Puree Great British Chefs Food

BEETROOT & HORSERADISH PURéE

Beetroot & horseradish purée image

This is both a condiment and a side dish, and goes brilliantly with Christmas lunch, or even roast beef on a Sunday

Provided by Barney Desmazery

Time 30m

Number Of Ingredients 7

Ingredients

2 tbsp olive oil
1 large onion , sliced
1 garlic clove , sliced
4 large cooked beetroot , diced
1 tbsp balsamic vinegar
2 tbsp crème fraîche
1 tbsp freshly grated horseradish

Steps:

Heat the oil in a large pan and gently cook the onion and garlic for 10 mins until soft. Add the beetroot and vinegar to the pan and cook down until sticky. Take the pan off the heat, then stir in the crème fraîche. Blitz with a hand blender, or tip into a food processor and blitz to a purée. Stir in the grated horseradish and serve. The purée can be made up to a day ahead and heated in a pan or in the microwave.

Nutrition Facts : Calories 106 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.24 milligram of sodium

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