The author of Sweet&Sour , Virginia, surprises us today with a recipe full of flavor and color. You will love this beetroot cream cold on hot days, although it is also ideal hot to warm up on colder days.

He has prepared it in a cocotte that has stolen my heart: it is porcelain and it gives a lot of play. This is the Pillivuyt cocotte , which you can use both to cook on the stove or in the oven, or to store food in the fridge, it is truly versatile. Also, its smooth lid with small handles is so pretty that I love using it as a serving tray. But you can make your own opinion of it after seeing this rich recipe and photos!

We are already in September and we are heading dangerously up the slope of routine. Early awakening, quick breakfasts, children to school, organizing schedules and activities and in the meantime our working day... Buff I'm almost tired just thinking about it.

But that's not why we should stop taking care of ourselves and giving ourselves little whims. In this case with a delicious Beetroot Cream, which you can take cold on days when the heat is still too hot, or warm when autumn or winter make an appearance. And the best you can have it in the fridge ready for dinner or to accompany us in the tupperware or in our hermetic glass container , to work.

As beets have that sweet touch, as it happens with certain types of pumpkin, such as butternut or potimarron, I have added spices to raise the tone, in this case it has been Ras-el-hanout, a mixture widely used in North Africa, but Granmasala is doing very well too.

To give it a festive touch, a bit of Armagnac, which you can do without, if what you are looking for is a more everyday and simple cream. And of course, don't miss the touch of my aromatic herbs.

I have prepared it in my new Pillivuyt porcelain cocotte , which can be used on the stove (on any type of stove, including induction) as well as in the oven, and we serve it at the table with a spectacular presence, with that elegant, clean, and well-cared aesthetic. I even use it to store our meals in the fridge, because it is such an ideal size that it does not take up space in the fridge, as it happens with other types of pots. Since I got it I use it for everything.

In addition, the porcelain is of excellent quality and is so extremely non-porous that the immaculate white does not even remotely stain with use. I can attest to this, because with this beetroot cream, if so, it would not have lasted. I cleaned this one directly in the dishwasher.

In addition, the lid is so cute that I even use it as a serving plate. What do you think?
For me it is the ideal size to obtain 4 servings in this case and not take up a lot of space.

But let's go with the recipe!

Beet cream in cocktail recipe

Cream in the Pillivuyt porcelain cocotte , and lid of the cocotte used as a tray for toasts.

Ingredients (For 4 servings)

3 fresh beets, peeled and cut into medium pieces
1 medium potato
1 leek cut into brunoisse
1 red onion cut in brunoise
1 purple radish
Water, or vegetable or chicken broth
Salt and pepper
Extra Virgin Olive Oil
1 glass of Armagnac (optional)
Basil and fresh thyme
1 teaspoon Ras el Hanout
4 tablespoons of Yogurt to accompany


We start preparing the vegetables:
We put our cocotte on medium heat. Those who have an induction cooker will not need the usual diffuser, thanks to the fact that the base of this cocotte already has it incorporated.

Add the oil and saute the finely chopped leek and red onion.

When it is well poached, we raise the heat and add the diced purple radish and the smashed potato. We redo a couple of minutes.

Next we add the beetroot. We let everything sauté well and the flavors blend, so that even the vegetables take on some color.

Pillivuyt porcelain cocotte

We then add the small glass of Armagnac, if we use it, and leave it for a couple of minutes for the alcohol to evaporate and the caramelization of the vegetables that we will have in the background to collect. Next, if we use ras-el-hanout, it is time to incorporate it, but taking care that it does not burn.

After a couple of minutes, we cover with the water or broth, put the lid on and reduce the heat to medium. Let cook until the beetroot is tender. About 20 minutes.

Let cool and grind.

We splash to taste.

We serve crowned with a spoonful of yogurt and more aromatic herbs. The mixture of the sweet spot of the beetroot with the spices and the yogurt is delicious.

To enjoy.


- You can peel the beetroot with a potato peeler , and I advise you to use latex gloves or similar to avoid staining your hands. If, despite this, they are dyed, with a little lemon the color will come out.

- I advise you to click the potatoes, not cut them, to help the starch come out.

- The beetroot, cut it into medium-small pieces, so that it is done before.

- If you want a thinner cream, you can pass it through the strainer.


cream en cocotte pillivuyt


Mariona said:

Yo la hago mucho más fácil y està riquíssima: picar dos cebollas en aceite de oliva junts a tres remolachas cortadas a daditos, cuando está todo blandito cobrir con caldo Casero de verdures i pollo, 20 minutos y triturar, servir con pistachos picados por encima, delicious!!! ???

Virginia said:

Muchas gracias Montse.;)

Claudia said:

Muchas gracias Motse! :)

Claudia said:

Hola Kuqui,

quieres indicarnos con qué ingredientes tienes problemas y lo comentamos con Virginia? :) Saludos!

Kuqui said:

me encanta la remolachas!, pero hay veces que algún ingrediente es complicado o directamente no se encuentra! Podríais indicar como sustituirlo ? Espero con impaciencia vuestras recetas , me encantan!.

montse said:

absolutamente inpresionante, no tengo palabras,

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