Notes: At The Kitchen, we use a base recipe for braised beets, which we then add to this mash, our red beet risotto, and our beet pappardelle. Sometimes we serve the braised beets as is with poached salmon. It’s a great, flavorful way to cook beets, keeping all their nutrients and flavor in the pan.
A ricer is an invaluable tool for making delicious, creamy mashed potatoes. You should be able to find one in any cookware store.
Ingredients: Braised Beets:
2 medium red beets
3 tablespoons unsalted butter
1 large pinch of sea salt, or to taste
2 cups vegetable or chicken stock or broth
1 cup dry white wine
1/4 cup apple cider vinegar
4 medium Yukon gold potatoes
1-2 cups heavy cream
Butter and salt, to taste
Instructions: 1.For braised beets: Peel beets
and chop into small, 1/3-inch cubes. Place in a wide sauté pan with butter,
salt, stock or broth, wine, and vinegar. Bring to a boil, reduce heat, and
simmer until beets are al dente (firm but cooked through), about 45 minutes.
Remove from heat, keeping any remaining liquid and the beets together. You
should have a dark red liquid and some very tasty beets.
2.Peel
potatoes. Boil in lightly salted water until soft. Drain and mash potatoes.
3.When
you are ready to serve, heat cream. (We like it pretty creamy, so we probably
use close to 2 cups of cream but only a tablespoon of butter. Start with 1 cup
cream and then add more depending on your taste.)Once the cream starts to bubble around the edges, add mashed
potatoes and mix. Then add beets, without the beet liquid. Once beets are mixed
in, add a little of the beet liquid until you get a rich, reddish-pink color.
The more red liquid, the more beet flavor, but also the looser your potatoes
will be.
4.Finish
by stirring in a tablespoon or two of butter, and adding salt to taste. Remove
from heat and serve.
