Beetroot verrines
To bring a few vegetables to *l’apéro* ^^.
Seasons & months
Preparation
-
Step 1
Peel the half onion and slice it.
Clean 2 leek leaves and cut them into pieces.
In a pan, fry the onion for five minutes with a little butter.
Add the leek pieces, cover and cook over low heat for 10 minutes.
Remove the skin from the beetroot and cut it into rounds. Add it to the pan with a quarter litre of water. Cook for 10 minutes.
Blitz and add the cream.
Serve hot or cold in little glasses.
Nutritional values
per serving
Recipe for 1 person
Calories
13
kcal
Protein
0,6
grams
Carbohydrates
2,5
grams
Fat
0,1
grams
Fibre
0,7
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
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