Penne with beetroot and horseradish cream

Name: Penne with beetroot and horseradish cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Shallots; 1 package (500 g) cooked vacuum-packed beetroot; 2-3 TABLESPOONS Olive oil; 50 g Sugar; 200 ml Vegetable broth; 75 ml Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Chives; 400 g Pasta (e.g. penne rigate); 1 piece(s) (approx. 2,5 cm) fresh horseradish; 200 g clotted cream

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Shallots
1 package (500 g) cooked vacuum-packed beetroot
2-3 TABLESPOONS Olive oil
50 g Sugar
200 ml Vegetable broth
75 ml Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Chives
400 g Pasta (e.g. penne rigate)
1 piece(s) (approx. 2,5 cm) fresh horseradish
200 g clotted cream

Directions

1
Peel and finely dice the shallots. Dice beetroot. Heat olive oil in a large pan and fry shallots until translucent. Sprinkle with sugar and allow to caramelize.
2
Deglaze with stock and vinegar, bring to the boil and simmer for about 10 minutes. Add beetroot, bring to the boil and simmer for another 2-3 minutes. Season with salt and pepper. Wash chives, shake dry and cut into fine rolls
3
Prepare the pasta in boiling salted water according to the instructions on the packet. Peel, wash and finely grate horseradish. Mix sour cream and horseradish. Season to taste with salt and pepper.
4
Pour the pasta into a sieve, drain. Mix noodles, 3/4 of the chives and beetroot, heat up again briefly. Serve sprinkled with a dash of horseradish cream and the remaining chives. Add the rest of the horseradish cream