Ingredients
-
1½ dl Sago pearls
-
8 pcs / 750 g raw beetroots
-
1 pc / 100 g onion
-
100 g / 1,5 dl blue cheese
-
½ tsp ground black pepper
-
1 tsp dried thyme
Broth
-
4 dl cream
-
3,5 dl water
-
1 tsp salt
Beetroot Casserole
4-6 Portions
cooking, lactose free, gluten free
Preparation
Sago potato pearls act as binding and thickening agent in casseroles. For example frozen vegetables may bring some liquid and create watery structure in the food. The pearls are easy to mix with other ingredients.
1. Peel the beetroots and onion. Shred the beetroots to thin strips with food processor and mince the onion.
2. Mix Sago potato pearls, beetroot strips, onion, crumbled blue cheese and spices in a bowl
3. Prepare the broth by mixing cream, water and salt.
4. Put the mix in a casserole and pour the broth onto.
5. Bake in convection oven at 175 ⁰C about 1,5 hours. Press down the surface in the beginning of the baking with spatula. Cover with aluminum foil later during the baking in order to prevent the surface to become too dark or the casserole to become too dry.
