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Beet, Wild Mushroom And Potato

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Ingredients

Adjust Servings:
2 tablespoons vegetable oil (we use olive oil)
1 medium onion, chopped
3 tablespoons all-purpose flour
1 1/4 cups vegetable stock
1 1/2 lbs cooked beets, peeled and chopped
5 tablespoons light cream (we use soy milk)
2 tablespoons creamed horseradish
1 teaspoon hot mustard
1 tablespoon wine vinegar
1 teaspoon caraway seed
2 tablespoons butter (1/4 stick)
1 shallot, chopped
8 ounces wild mushrooms, trimmed and sliced (assorted)
3 tablespoons fresh parsley, chopped

Nutritional information

483.1
Calories
170 g
Calories From Fat
19 g
Total Fat
7.9 g
Saturated Fat
33.3 mg
Cholesterol
390.1 mg
Sodium
71.2 g
Carbs
11.9 g
Dietary Fiber
22.4 g
Sugars
12.1 g
Protein
414g
Serving Size

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Beet, Wild Mushroom And Potato

Features:
  • Gluten Free
Cuisine:

I was skeptical at first, not really knowing what to expect with the wide variety of ingredients. YUMMY! We all went back for 3rds and we'll definitely make it again.

  • 75 min
  • Serves 4
  • Easy

Ingredients

Directions

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Beet, Wild Mushroom and Potato Casserole, If you like beets you will LOVE this recipe We made it yesterday and it was so good we just had to post it We got it from a vegetarian cookbook called Vegetarian: Over 300 healthy and wholesome recipes chosen from around the world , I was skeptical at first, not really knowing what to expect with the wide variety of ingredients YUMMY! We all went back for 3rds and we’ll definitely make it again , If you like beets you will LOVE this recipe We made it yesterday and it was so good we just had to post it We got it from a vegetarian cookbook called Vegetarian: Over 300 healthy and wholesome recipes chosen from around the world


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Steps

1
Done

Preheat the Oven to 375 Degrees. Lightly Oil a 9-Inch Round Baking Dish. Heat the Oil in a Large Saucepan, Add the Onion and Cook Until Soft, Without Coloring. Stir in the Flour, Remove from the Heat and Gradually Add the Stock, Stirring Until Well Blended.

2
Done

Return to the Heat, Stir and Simmer to Thicken, Then Add the Beets Cream, Creamed Horseradish, Mustard, Vinegar, and Caraway Seeds. Stir to Mix.

3
Done

to Make the Potato Border; Bring the Potatoes to a Boil in Salted Water and Cook For 20 Minutes. Drain Well and Mash With the Milk. Add the Dill and Season With Salt and Pepper.

4
Done

Spoon the Potatoes Into the Prepared Dish and Make a Well in the Center. Spoon the Beet Mixture Into the Well and Set Aside.

5
Done

Melt the Butter in a Large Nonstick Frying Pan and Cook the Shallot Until Soft, Without Browning. Add the Mushrooms and Cook Over Moderate Heat Until Their Juices Begin to Run. Increase the Heat and Boil Off the Moisture. When Quite Dry, Season With the Salt and Pepper and Stir in Most of the Chopped Parsley.

6
Done

Spread the Musrooms Over the Beet Mixture, Cover the Dish and Bake For About 30 Minutes. Serve Immediately, Garnished With the Reserved Parsley.

7
Done

Note: the Recipe Did not Specify How to Cook the Beets, but When We Made It We Peeled Them, Chopped Them Into Small Pieces, and Boiled Them.

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Isabella Brown

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