Beetroot cream, for the return to the routine

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

She made it in a cocotte that has stolen my heart: it's made of porcelain and is very versatile. It's the Pillivuyt cocotte , which you can use to cook on the stove or in the oven, or to store food in the fridge, it's really versatile. In addition, its smooth lid with small handles is so pretty that I love using it as a serving tray. But you can make up your own mind after seeing this delicious recipe and photos!

It's already September and we're dangerously heading down the slope of routine. Early wake-up call, quick breakfasts, kids off to school, organizing schedules and activities and in the meantime our workday... Wow, I'm almost tired just thinking about it.

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

Since beetroot has a sweet note, as happens with certain types of pumpkin, such as butternut or potimarron, I have added spices to raise the tone. In this case, it was Ras-el-hanout, a mixture widely used in North Africa, but Granmasala also goes very well with it.

To give it a festive touch, a little Armagnac, which you can do without if you are looking for a simpler, more everyday cream. And of course, don't forget 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) or in the oven, and which we serve on the table with a spectacular appearance, with that elegant, clean and well-cared-for 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 happens with other types of pots. Since I have it, I use it for everything.

Furthermore, the porcelain is of excellent quality and is so extremely non-porous that the immaculate white does not even come close to being stained with use. I can attest to this, because with this beetroot cream, if it had been so, it would not have held up. I cleaned this one directly in the dishwasher.

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

But let's get on with the recipe!

Ingredients (For 4 servings)

3 fresh beets, peeled and cut into medium pieces
1 medium potato
1 leek cut into brunoise
1 red onion, cut into brunoise
1 purple radish
Water, or vegetable or chicken broth
Salt and Pepper
Extra Virgin Olive Oil
1 small glass of Armagnac (optional)
Fresh basil and thyme
1 teaspoon Ras-el Hanout
4 tablespoons of yogurt to accompany

PREPARATION

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

Add the oil and sauté the leek and red onion, chopped very finely.

When it is well cooked, turn up the heat and add the purple radish cut into small squares and the mashed potato. Sauté for a couple of minutes.

Next, add the beetroot. Let everything sauté well and let the flavours blend together, so that even the vegetables take on some colour.

Then add the glass of Armagnac, if using, and leave for a couple of minutes for the alcohol to evaporate and for the caramelization of the vegetables to collect at the bottom. Next, if using ras-el-hanout, this is the time to add it, but be careful not to burn it.

After a couple of minutes, cover with water or broth, place the lid on and lower the heat to medium. Let it cook until the beetroot is tender, about 20 minutes.

Let it cool and blend.

Add salt and pepper to taste.

We serve it topped with a spoonful of yogurt and more aromatic herbs. The sweetness of the beetroot is mixed with the spices and yogurt and is delicious.

Enjoy.

Tips:

- You can peel the beetroot with a potato peeler , and I recommend using latex gloves or similar to avoid staining your hands. If they do get stained, a little lemon will remove the colour.

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

- Cut the beetroot into medium-small pieces so that it cooks faster.

- If you want a finer cream, you can strain it.

Virginia