Main Course

Beetroot Patties with Chèvre Sauce and Pea Purée

Name: Beetroot Patties with Chèvre Sauce and Pea Purée
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3 dl Green peas; 1 dl Cream; Salt; 400 g Beetroots; 400 g Yellow beets; 2 st Eggs; Salt; Black pepper; 1 dl Vegetable bouillon; 1 dl Cream; 100 g Goat cheese (Chèvre); 10 ml Honey; 10 ml Cornstarch; Salt

50 min 4 servings

Part of menuA Green Feast

Beetroot and chèvre are a true match made in heaven: the sweetness of the beetroot meets the saltiness of the goat's cheese. The patties get a deep red colour that contrasts beautifully with the fresh green pea purée, and together with the full-flavoured chèvre sauce they make a delicious trio.

Servings

Ingredients

Pea purée

Green peas1.3 cups
Cream3.4 fl oz
Salt

Beetroot patties

Beetroots14.1 oz
Yellow beets14.1 oz
Eggs2 pcs
Salt
Black pepper

Chèvre sauce

Vegetable bouillon3.4 fl oz
Cream3.4 fl oz
Goat cheese (Chèvre)3.5 oz
Honey2 tsp
Cornstarch2 tsp
Salt

Nutrition per serving

Energy464 kcal

Protein14.6 g

Carbohydrates29.9 g

Fat30.4 g

Fiber7.3 g

Instructions

Pea purée Cook the peas in lightly salted water for about 3 minutes, or until soft. Drain, add the cream and blend with a stick blender to a smooth purée. Season with salt.

Beetroot patties Parboil the beetroots in boiling water for 10–15 minutes. Drain, let them cool a little, then grate them coarsely. Mix with the eggs to an even mixture. Shape into patties and fry them in butter.

Chèvre sauce Bring the stock, cream and honey to the boil. Finely chop the chèvre and stir it in until all the cheese has melted. Blend with a stick blender until smooth, then stir in the cornflour and bring the sauce back to the boil so it thickens. Taste, and add a little salt if the stock and cheese need it.

Tips & Inspiration

Beetroot

Beetroot gets its deep red colour from betanin, which happily stains both chopping boards and hands. Boil beetroot with the skin on to keep more colour and flavour, then rub off the skin under cold water. Golden and Chioggia beetroot taste much the same but don't stain. The earthy flavour comes from geosmin, the same substance that gives rain on dry soil its smell.

Chèvre

Chèvre means goat in French, and the word is used for soft, white goat cheese. It has a fresh, slightly tangy flavour that becomes milder and creamier when the cheese is warmed, which is why it works so well grilled on bread or in a warm sauce. Honey, nuts and beetroot are classic companions that balance the tang.