Cream of beetroot and almonds

Creamed turnips, almonds and sour cream

Cream of red turnips and roasted almonds, with cream and chives. Since I can't hear nothing but the words ' diet ', ' I want a lightweight ' recipe, After the holidays we must cleanse ourselves ', Today I'm happy and I suggest a light dish but good, because life is too short to eat bad, even though we're on a diet. Is’ a particular and refined cream, beautiful colour all ' natural ', with very few calories and plenty of vitamins. A mirage? No, just buy the turnips! And if you like beetroot, Also try the’ WARM SALAD WITH GREEK YOGURT AND NUTS the RAPE AND RED RICE gorgonzola DOP he SPAGHETTI WITH GARLIC AND OIL RAPE RED.

Some time I did a risotto with beetroot and gorgonzola which I loved for its sweet taste, then I thought about how she would come a cream with the turnips (Also recalling the borsch I've eaten in Russia, Red beet-based and that pleased me very much). I wanted to do something extremely simple and lightweight, not to change the color and flavor of the turnips.

Then I browned onions and leeks in a little oil, added the fresh turnips and vegetable broth. I took cooking and simply shake around and past the chinoise to eliminate the most fibrous of turnips and make more velvety cream(but you can avoid). I garnished with whipped cream, chives, toasted almonds and a drizzle of fruity olive oil. If you used a vegan vegetable cream. If you like turnips, try it, You'll love it. Otherwise give up. Have a good day!


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  • 500 grams of fresh red beets
  • 2 shallots
  • half leek
  • vegetable broth, to taste
  • extra virgin olive oil medium fruity, to taste
  • salt and pepper, to taste
  • little-whipped cream (mounted slightly, until it becomes a bit 'thick)
  • chives, to taste
  • toasted almond strips, to taste



Creamed turnips

The cream of beetroot really prepares a moment. Finely chop the shallots and leeks, peel the turnips, wash well and cut into pieces.

Sauté the shallot and Leek in oil, then add the turnips and add vegetable stock to cover vegetables (keep a little aside to extend possibly the cream once pureed). Season with salt, pepper and Cook. Blend until creamy and turnips, If you want, pass the chinoise to make it even more velvety. Adjust the salt if necessary and emulsify with a little olive oil.

Finely chop the chives. Toast the almonds and lightly whip the cream: It must be soft, semi-whipped and not soda.

Pour the cream of turnip toasty in holsters, Garnish with whipped cream, the toasted almonds and chives. Finish with a drizzle of fruity olive oil and serve. Is’ also excellent warm. Bon appétit!

Cream of beetroot and almonds
Cream of beetroot and almonds

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