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Beetroot purée recipe

Ingredients

Method

For the beetroot purée, put the baby beetroots, garlic and shallot into a blender and blend into a coarse mixture. Spoon into a small saucepan, add the water, bay leaf, butter, caraway seeds and lemon and season with salt and freshly ground black pepper.

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Vladislav Jankovych » Pearl Restaurant London » InformationTOPlist » Culinary Glossary » Food B-words » Beetroot purée » Beetroot purée recipe