Ingredients
Beetroot and Horseradish Puree
- 250 grams Cooked Beetroot
- 30 grams horseradish cream
- 1 tsp salt
- 1 tsp xanthan gum
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Weigh everything into the bowl, mix at speed 7 for 10 seconds, then scrape down and mix again at speed 7 for 10 seconds. Freeze in ice cube tray or on a flat tray. When frozen, break up and put back in the bowl, speed 9 for 20 or 30 seconds until smooth.Serve with roast beef or a steak.
Use 2 teaspoons to form into a quenelle and place on top of goat cheese chevre on crackers or melba toast.
Beetroot and Horseradish Puree
Tip
The xanthan gum makes the texture smoother, means that pink liquid doesn't leak out over the crackers. It is best if the puree rests for 10 minutes or so before serving to allow the gum to expand.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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