Stuffed beetroot with chunky mashed potatoes
easy
90 mins
90 mins
Ingredients
- 1 kg beetroot
- 7-10 Tbsp Tubers with leaves
- 3 TABLESPOONS Vinegar
- 7-10 Tbsp Salt
- 1 kg mealy
- 7-10 Tbsp Potatoes
- 150 g Low-fat curd
- 7-10 Tbsp 150 g
- 7-10 Tbsp Crème-fraîche
- 1 egg (size M)
- 75 g Gouda cheese
- 1 collar parsley and
- 7-10 Tbsp Chives
- 2 TABLESPOONS Wholemeal breadcrumbs
- 7-10 Tbsp Pepper
- 1/4 l Milk
- 50 g Butter or margarine
- 7-10 Tbsp grated nutmeg
- 2 Onions
Directions
- 1
Clean the beetroot, put the inner, small leaves aside. Wash the tubers thoroughly. Put them unpeeled with the vinegar in boiling salted water and cook for about 25 minutes. Peel and wash the potatoes and cook in boiling salted water for about 25 minutes.
- 2
Mix the quark, crème fraîche and egg. Coarsely grate the cheese. Wash the herbs. Chop parsley and cut chives into small rolls. Stir 2/3 of the herbs, breadcrumbs and cheese into the cream, season to taste with salt and pepper.
- 3
Drain the beetroot, collect 3/8 litres of the water. Cold quench the tubers, peel off the skin, cut in half lengthwise and hollow out to an approx. 1/2 cm wide edge. Finely dice the inside.
- 4
Fill hollowed out halves with the herb cream and place in an ovenproof casserole dish. Add diced beetroot, pour on the collected cooking water and bake in a preheated oven (electric range: 200°C/ gas: level 3) for approx. 15 minutes.
- 5
Drain the potatoes, steam them dry and mash them roughly. Heat milk and 25 g fat, stir into the potatoes. Season the puree with salt, pepper and nutmeg and keep warm. Peel onions and cut into thin rings.
- 6
Heat the remaining fat and fry the onions until golden brown. Remove the beetroot halves from the pan and drain the cubes. Arrange 4 halves on plates with some purée. Sprinkle the puree with the onions and beetroot with the remaining herbs and dices.
- 7
Serve garnished with the beetroot leaves.
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