DUO of BETEERAVE and WALNUTS with BLUEBERRY sauce
As a starter, as a main course? It’s as we want! Everyone can add personal ingredients: ham, mushrooms, dried beans, other vegetables, etc. For my part, I chose to accompany it with a pumpkin purée.
Choose individual molds or ramekins but can also be cooked in a family mold.
Per person :
1 small raw beet peeled and chopped
1 tbsp chopped walnut kernels
1 egg yolk
Salt pepper
1 beaten egg white
To grease the mold, butter or parchment paper
For the sauce, 1 tbsp Blue cheese, 4 tbsp milk or water
For decoration, 2 crushed walnut kernels
In a salad bowl put together the beetroot, the kernels, the egg yolk and mix. Salt and pepper and mix. Gently fold in the egg white until a homogeneous preparation is obtained. Grease the mold and pour the mixture into it. Put in the oven without preheating and cook for 40 mins Th 5 (150°). Leave to cool in the oven. Put the blue cheese and water in a saucepan and melt over very low heat. Unmould, decorate and serve together.
Nice kitchen to all, Régine