Creamed Beetroot

1. 1

   Melt butter in a pan, add the onion and fry gently for 5 minutes with out browning.

2. 2

   Add the flour and cook a further 2 minutes, stirring all the time. Remove from the heat and gradually add the milk, beating vigorously after each addition.

3. 3

   Return to the heat and bring to the boil stirring constantly.

4. 4

   Lower the heat and simmer 2 minutes stirring occasionally, then stir in the cream, herbs, and salt and pepper to taste. Fold in beetroot and apple and simmer a further 5 minutes, stirring occasionally.

5. 5

   Remove from heat and leave to cool, stirring occasionally to prevent skin forming.

* Per serving · 4 servings · Values may vary.

No additional tips available.