Beetroot potato puree with apple

Name: Beetroot potato puree with apple
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g beetroot; 500 g mainly waxy potatoes; 7-10 Tbsp Salt; 1 Apples; 150 ml Milk; 50 g Butter; 7-10 Tbsp grated nutmeg

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g beetroot
500 g mainly waxy potatoes
7-10 Tbsp Salt
1 Apples
150 ml Milk
50 g Butter
7-10 Tbsp grated nutmeg

Directions

1
Clean, peel and roughly dice the beetroot. Peel, wash and roughly cut the potatoes into pieces. Cover the potatoes and beetroot and cook in little boiling salted water for about 20 minutes.
2
Peel and quarter the apple, remove the core. Dice apple roughly. Cook the apple pieces for the last 5 minutes. Warm up the milk. Drain potatoes, beetroot and apple and, except for some apple and beetroot for garnishing, press through a potato press.
3
Add milk and butter and stir in. Season to taste with salt and nutmeg. Cut the remaining beetroot and apple into fine cubes. Serve and sprinkle with diced apple and beetroot.