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Duo of raspberry puree beetroot and celery


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Rate this recipe 3.9/5 (18 Votes)


servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 15mins
Cost Budget Friendly


Step 1

For the celery puree:
Peel the celery, cut into large cubes. Peel the shallots and slice thinly. Put the cubes in a large pot of salted water with the shallots. Bring to a boil and cook for fifteen minutes (the cubes of celery must be tender). Drain and take 550g of shallots and celery. Place in a blender and mix with sour cream. Pepper. Adjust seasoning if necessary. Reserve.

Step 2

For the raspberry beetroot puree:
Crush four raspberries through a fine sieve to retrieve the juice.
In a blender, put 150g of cooked beetroot, previously cut into cubes, add the raspberry juice, raspberry vinegar and olive oil.

Step 3

Using biscuit cutters, serve the two hot purees onto the plates. Garnish with fresh raspberries and basil leaves.

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