Beetroot Cream, for getting back into the routine

The author of Sweet&Sour, Virginia, surprises us today with a recipe full of flavor and color. This beetroot cream will delight you chilled on hot days, although it is also ideal hot to warm you on colder days.

They made it in a casserole that has stolen my heart: it's porcelain and very versatile. It's the Pillivuyt casserole, which you can use both to cook on the stove or in the oven, and to store food in the fridge, is really versatile. Also, its smooth lid with small handles is so pretty that I love using it as a serving tray. But you can judge for yourself after seeing this tasty recipe and photos!

It's already September and we're dangerously heading into the downhill slope of routine. Early alarm clocks, quick breakfasts, kids to school, organizing schedules and activities and amid all this our workday... Phew I’m almost tired just thinking about it.

But that doesn't mean we should stop taking care of ourselves and treating ourselves to small indulgences. In this case with a delicious Beetroot Cream, which you can eat chilled on days when the heat still lingers, or hot when autumn or winter arrives. And best of all you can have it prepared in the fridge for dinner or to take with you in the tupper or in our airtight glass container, to work.

Since beetroot has that slightly sweet note, like certain types of squash such as butternut or potimarron, I added spices to elevate the tone; in this case it was Ras-el-hanout, a blend widely used in North Africa, though Garam masala also works very well.

To give it a festive touch, a little Armagnac, which you can omit if you're looking for a more everyday, simple cream. And of course don't forget my aromatic herbs.

I prepared it in my new Pillivuyt porcelain casserole, which can go on the stove (over any type of heat including induction) as well as in the oven, and we serve it at the table with a spectacular presence, with that elegant, clean and refined aesthetic. I even use it to store our meals in the fridge, because its size is so ideal that it doesn't take up space in the refrigerator like other types of pots. Since I got it I use it for everything.

Also the porcelain is of excellent quality and is so extremely non-porous that the pristine white doesn't stain with use. I can vouch for that, because with this beetroot cream, if it stained, it wouldn't have held up. I cleaned this one directly in the dishwasher.

Plus the lid is so cute that I even use it as a serving plate. What do you think?
For me it's the ideal size to yield 4 servings in this case and not take up much space.

But let's get to the recipe!

Ingredients (For 4 servings)

3 fresh beetroots, 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 stock
Salt and Pepper
Extra Virgin Olive Oil
1 small glass of Armagnac (optional)
Fresh basil and thyme
1 teaspoon of Ras-el Hanout
4 tablespoons of Yogurt to accompany

PREPARATION

We begin by preparing the vegetables:
Set our casserole over medium heat. Those with an induction cooktop won't need the usual diffuser, since the base of this casserole already has it built in.

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

When well softened, raise the heat and add the purple radish cut into small cubes and the broken potato. Sauté for a couple of minutes.

Next add the beetroot. Let everything sauté well and the flavors meld, so that the vegetables even take on some color.

Then add the little glass of Armagnac, if using, and let a couple of minutes pass so the alcohol evaporates and the caramelizations from the vegetables on the bottom are lifted. If using ras-el-hanout, this is the time to add it, taking care not to burn it.

After a couple of minutes, cover with water or stock, place the lid and lower the heat to medium. Leave to cook until the beetroot is tender. About 20 minutes.

Let cool and purée.

Season with salt and pepper to taste.

Serve topped with a tablespoon of yogurt and more aromatic herbs. The mix of the beetroot's sweet note with the spices and the yogurt 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 stain, a bit of lemon will remove the color.

- I recommend breaking the potatoes rather than cutting them, to help release the starch.

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

- If you want a smoother cream, you can pass it through a sieve.

Virginia