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Ingredientes
- 40 gm Butter, (1 1/2oz)
- 40 gm Plain flour, (1 1/2oz)
- 450 ml Lowfat milk, (3/4 pint)
- 2 Tbsp. Creme fraiche
- 3 Tbsp. Horseradish sauce Salt and freshly grnd black pepper
- 1 x 300 g pack organic beetroot, minced into large pcs
- 100 gm Breadcrumbs, (3 1/2oz)
- 2 Tbsp. Freshly grated Parmesan cheese
Direcciones
- Preheat the oven to 200 C, 400 F, Gas Mark 6.
- To make the sauce, heat the butter in a saucepan add in the flour and mix to a smooth paste. Cook for1-2 min stirring continously.
- Remove the saucepan from the heat, and gradually blend in the lowfat milk.
- Return to the heat and bring gently to the boil, stirring continuously till the sauce thickens.
- Stir in the creme fraiche, horseradish sauce and seasonings.
- Place the beetroot chunks into an ovenproof dish, and pour over the sauce.
- Sprinkle the breadcrumbs and parmesan over the top and bake for 25-30 min till golden.
- NOTES : An unusual but delicious warming dish to be served as a vegetarian main meal, or possibly a vegetable side dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 100 | 38% |
| Total Fat 11.37g | 14% |
| Saturated Fat 6.62g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 330mg | 14% |
| Potassium 239mg | 7% |
| Total Carbs 31.52g | 8% |
| Dietary Fiber 1.4g | 5% |
| Sugars 7.64g | 5% |
| Protein 9.33g | 15% |
