Beetroot Dauphinoise 'blinis'

Written by Lesley Waters from Ready Steady Cook on Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0

Ingredients

50ml/2fl oz double cream
1 tsp wholegrain mustard
100g/3½oz beetroot, cooked and finely sliced
50g/1¾oz breadcrumbs
salt and freshly ground black pepper

Cooking Instructions

  1. Preheat the grill to its highest setting.
  2. Place the cream, mustard and beetroot together in a small frying pan over a medium heat. Bring to the boil, then reduce the heat and simmer for five minutes, seasoning, to taste, with salt and freshly ground black pepper.
  3. Place the cooked beetroot mixture in a blini pan and scatter over the breadcrumbs.
  4. Place under the grill for three minutes, or until golden on top.
  5. Remove from the grill and serve the bilini in the pan. 

About the author
Lesley Waters from Ready Steady Cook

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