Müge is sharing with us her special recipe of mashed potatoes with beet. read more
Müge is sharing with us her special recipe of mashed potatoes with beet.
Beet is one of those vegetables that taste good in all forms. Pickled beets, beet soup, beet in olive oil, hummus with beet…
These days Sanayi 313’s buffet is very colorful. There are reds, greens, yellows and many others.
I would like to share with you the recipe of the most staring one, which is also my favorite. Bringing together the two ingredients I love most for this dish was very elating. If you can find thyme in the markets, you can create a really tasteful mashed potato with red beet. You can serve it either hot or cold. I put it as a cold salad on the buffet. Be certain you’ll get very positive reactions, if you serve the same puree hot along with a good lamb’s shank. You can also present it as a starter near Burrata made out of water buffalo milk.
1 kg. potatoes
2 kg. beet
150-200 gr. brynza cheese
2 gloves of garlic
5-6 ml. wine vinegar
3 spoons of maple syrup
15-ml. olive oil
After washing and peeling the beets, we cut them in four and put them on a baking tray. Adding olive oil, garlic, salt and pepper, we cook them in 200-degree oven for 40-45 minutes.
We boil the peeled potatoes in a cooking pot. Bringing the cooked beets and boiled potatoes together, we blend them. After grating the garlics, we add them into the blend, which is now in the form of puree.
We add the olive oil, maple syrup and the wine vinegar into the puree with the help of a whisk.
I put some Brynza and orange peel with my hand on top of the puree before serving it.
Bonne a petit!
TAGS: KITCHEN, FOOD, BEET, MASHED POTATOES