Beetroot Purée with Cheese Brioche and Parsley Pesto
Automatically translated from Romanian. See the Romanian original
A smooth beetroot purée with butter, served alongside fluffy cheese brioche and an aromatic parsley-chili pesto.
Ingredients
Method
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Boil the vegetables (beetroot, potato, onion, garlic) for the purée.
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Prepare the pesto: blend the parsley, garlic, peanuts, chili peppers, olive oil, and salt until a paste is formed.
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Beat the egg whites until stiff, then add the flour, activated baking powder, and salt, mixing until smooth.
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Add the water (or milk), then fold in the grated cheese.
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Grease the brioche molds and fill them halfway with the mixture.
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Bake the brioche in a preheated oven for 20 minutes over medium heat.
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While the brioche is baking, drain the boiled vegetables, add butter and salt, then pass everything through a sieve for a smooth purée consistency.
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Serve the beetroot purée alongside the cheese brioche and the parsley pesto.
The story behind this recipe
I'm starting to fall in love with beets! Every time I cook something with them, at least 2 more recipes come to mind. Today I prepared beetroot purée with light cheese brioche, and added a contrast with a parsley and chili pesto. For 3 servings, you need the following: [Ingredients List]. First, put the vegetables on to boil for the purée. Then we deal with the pesto, where we just need to put everything in the blender. Basically, we crush everything together until we get a paste. For the brioche, first we beat the egg whites, then add the flour, the activated baking powder, and the salt. After it's mixed well, we add the water, and finally, fold in the grated cheese. Grease the brioche molds and fill each one halfway. Pop them into the preheated oven for 20 minutes over medium heat. During this time, we finish the purée. Drain the water, blend with butter and salt, and to get a fine consistency, pass everything through a sieve. That's about it... Simple and very good. The combination of flavors is excellent! Enjoy!
