40 g butter
40 g plain flour
450 ml milk
2 tbsp creme fraiche
3 tbsp horseradish sauce
salt and freshly ground black pepper
300 g pack beetroot, chopped into large pieces
100 g fresh breadcrumbs
2 tbsp freshly grated parmesan cheese
40 g plain flour
450 ml milk
2 tbsp creme fraiche
3 tbsp horseradish sauce
salt and freshly ground black pepper
300 g pack beetroot, chopped into large pieces
100 g fresh breadcrumbs
2 tbsp freshly grated parmesan cheese
method
1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
2. To make the sauce, melt the butter in a saucepan add the flour and mix to a smooth paste.
3. Cook for 1-2 minutes stirring continously.
4. Remove the saucepan from the heat, and gradually blend in the milk.
5. Return to the heat and bring gently to the boil, stirring continuously until the sauce thickens.
6. Stir in the creme fraiche, horseradish sauce and seasonings.
7. Place the beetroot chunks into an ovenproof dish, and pour over the sauce.
8. Sprinkle the breadcrumbs and parmesan over the top and bake for 25-30 minutes until golden brown.
2. To make the sauce, melt the butter in a saucepan add the flour and mix to a smooth paste.
3. Cook for 1-2 minutes stirring continously.
4. Remove the saucepan from the heat, and gradually blend in the milk.
5. Return to the heat and bring gently to the boil, stirring continuously until the sauce thickens.
6. Stir in the creme fraiche, horseradish sauce and seasonings.
7. Place the beetroot chunks into an ovenproof dish, and pour over the sauce.
8. Sprinkle the breadcrumbs and parmesan over the top and bake for 25-30 minutes until golden brown.
serving amount
serves: 4 - 6
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