Most vegetables can be prepared as purée. Perhaps the most popular one is potato purée. Potato purée can be made in a basic version, i.e. only with potatoes – however, additional vegetables can be added to it as well. I often combine potatoes with pumpkin, sweet potatoes and beetroot. Purée made with the addition of these vegetables is slightly sweeter and has a more distinct flavour.
The recipe for potato purée with beetroot, which I have for you below, will let you prepare a velvety and very creamy purée. You have to cook the vegetables separately and combine them when they are soft. I seasoned this purée with a little butter and mascarpone cheese and served it with sprouts.
Ingredients for potato and beetroot purée.
- 400 g cooked beetroot (peeled)
- 600 g cooked potatoes (peeled)
- 3 tablespoons of mascarpone cheese
- 1 flat teaspoon of salt
- 2 tablespoons of butter
- sprouts for serving
How to make potato and beetroot purée.
Boil the unpeeled beetroot, cool it, peel it and grate it on a small-mesh grater.
Boil the potatoes until soft, drain the water and mash with a pestle. Then add the grated beetroot, mascarpone, salt and butter. Mix with a hand blender. Serve the purée with sprouts.
Good to know when making potato and beetroot purée.
I peeled the potatoes, halved the larger pieces and cooked them for 25 minutes. I do not cut potatoes into very small pieces, as such potatoes take up a lot of water and fall apart during cooking.
I cooked the beetroots for 2.5 hours with their skin on. The cooking time of the beets depends on their size – smaller pieces will require less cooking.
You can serve the purée with any sprouts of your choice, e.g. radish, beetroot or broccoli.
Do you like potato purée? If so, try our recipe for Mashed potatoes with fried onions.