Mustard party with beetroot puree, gremolata and salad

Name: Mustard party with beetroot puree, gremolata and salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g floury potatoes; 7-10 Tbsp Salt; 250 g vacuum cooked beetroot; 12 Eggs (size M); 20 g Butter or margarine; 20 g Flour; 400 ml Milk; 150 ml Vegetable broth; 2-3 TEASPOONS coarse mustard; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 Organic Lemon; 1 small clove of garlic; 3-4 Stem(s) Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g floury potatoes
7-10 Tbsp Salt
250 g vacuum cooked beetroot
12 Eggs (size M)
20 g Butter or margarine
20 g Flour
400 ml Milk
150 ml Vegetable broth
2-3 TEASPOONS coarse mustard
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 Organic Lemon
1 small clove of garlic
3-4 Stem(s) Parsley

Directions

1
Peel and chop the potatoes and cook them in salted water for about 20 minutes until soft. Chop the beetroot finely. Boil eggs in boiling salted water for about 9 minutes
2
Melt the fat in a saucepan, then stir in the flour, sweat briefly, then add 250 ml of milk and stock while stirring. Add mustard and simmer for 5-8 minutes, stirring several times. Season sauce with salt, pepper and a little nutmeg
3
Drain the eggs, quench briefly under cold water and peel. Add eggs to the sauce. For the Gremolata, wash lemon hot, grate dry and thinly grate the peel. Peel garlic and chop finely. Wash parsley, shake dry and finely chop the leaves of 2 stems. Mix parsley, garlic and lemon peel
4
Heat 150 ml milk. Drain the potatoes. Add beetroot and milk to the potatoes and mash everything to puree. Season with salt, pepper and nutmeg. Arrange eggs and mashed potatoes on plates. Sprinkle with gremolata and garnish with remaining parsley leaves. Serve with salad