Beet & Potato Cream

VEAL CHOPS & RAMSON MAYONNAISE

Serves 4

Beets:

Ingredients

  • 600 g small yellow and striped beets – cooked, peeled and cut in half
  • 1 pinch lemon thyme
  • 3 tbsp. virgin rapeseed oil
  • Salt

 

How to do it

Chop the lemon thyme. Put the cooked beetroots in a bowl and season with lemon thyme, salt and oil.

 

Potatoes:

Ingredients

  • 2 beetroots – raw
  • 1 lemon – juice only

Peel and grate the raw beetroots fine. Squeeze in the lemon juice.

  • 200 g potatoes
  • 3 tbsp. heavy cream
  • 3 tbsp. virgin rapeseed oil
  • Salt

 

How to do it

Peel the potatoes and cut them down into smaller pieces. Place the potatoes in a small pot and add water until it just covers the potatoes. Cook under lid until the potatoes are very soft. Mix the soft potatoes with some of the water from the pot, the cream and the oil until it´s completely smooth. Salt to taste.

 

Cabbage:

Ingredients

  • 4 leaves pointy-head cabbage
  • 2 spring onions
  • 1 twig lemon thyme
  • 1 tsp. virgin rapeseed oil
  • Salt

 

How to do it

Cut or rip the cabbage into large pieces and cut the spring onion in half. Fry in a little oil in a hot pan and salt to taste.

Bread:

Ingredients

  • 8 thin slices white bread
  • 2 tbsp. butter

 

How to do it

Fry the bread until golden and crisp in the butter.

For serving

  • 100 g smoked fresh cheese

Place a little potato cream at the bottom of a deep plate. Place beetroots, grated beetroots, cabbage, onions, fried bread and smoked cheese on top.

 

This recipe was made as part of the Fyn episode.