Roasted Beetroot Soup With Horseradish Cream
I roasted the beetroot whole the night before. They took a long time - about 1 hour and 20 minutes.
I would recommend not adding the garlic or the thyme until the last 30 minutes of roasting; as they are much smaller than the beets they end up being incinerated.
If you take any pride in your appearance you may wish to wear rubber
gloves when peeling the roasted beets as they will stain your hands. It
does wash off within the day.
This recipe is very simple... roast some beets...puree them... add some stock...serve with horseradish cream.
Simple and delicious. But don't omit the horseradish sauce, it's really important as it does complement and bring out the flavour of the beetroot and it's what really makes it special.
This is another great recipe from Hugh Fearnley-Whittingstall's book ... I am starting to understand why it has more than 400 5 star reviews!
Perhaps I'll try a more traditional Eastern European borscht one day soon? Here is a great blog post about making different kinds of borscht.
Why am I having a beetroot bonanza? Click here.....
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