Buraczki zasmażane — warm creamed beetroot
Roasted, grated beetroot bound with butter and cream, with a tang of vinegar.
Active time25 min
Cooking1 h 15 min
Total1 h 45 minResting : 20 min
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Ingredients
- 3 raw beetroots
- 2 tbsp unsalted butter
- 60 ml full-fat pouring cream
- 2 tbsp plain wheat flour
- 1 pinch of salt
- ½ tsp caster sugar
- 3 tbsp white wine vinegar
Preparation
Preheat the oven to 180 °C. Wash the beetroots and place in a covered baking dish. Roast for about 60 minutes, until a knife slides easily through the flesh.
3 raw beetroots- oven
- lidded baking dish
- knife
Cool the beetroots for about 20 minutes, until safe to handle. Peel and finely grate them.
- vegetable peeler
- grater
- chopping board
Melt the butter in a saucepan over low heat. Whisk in the flour and stir until lightly bubbling. Add the beetroot, sugar, cream, vinegar and salt. Heat, stirring, until creamy and hot throughout.
2 tbsp unsalted butter60 ml full-fat pouring cream2 tbsp plain wheat flour1 pinch of salt½ tsp caster sugar3 tbsp white wine vinegar- saucepan
- whisk
- spoon
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration