Red beet cream with yogurt sauce and puffed Parmigiano Reggiano rind
1 potato
17.6 oz/500 g red beets, pre-cooked
16 fl oz/500 ml vegetable stock
5 oz/150 g low fat yogurt
Some pieces of Parmigiano Reggiano rinds
Salt to taste
Cut the potato into thin slices and cook them in a pot with hot oil until soft. Cut the beets into small pieces and add them to the cooked potatoes. Add the hot stock and cook for 15 minutes. Blend the vegetables in a food processor to a smooth cream.
Mix the yogurt with a pinch of salt in a bowl. Dice the Parmigiano Reggiano rinds into small squares and put them in the microwave at maximum power for 1 minute.
Pour the beet cream in a bowl, add the yogurt and top with the puffed cheese rinds.
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Parmigiano Reggiano® is a certification trademark
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO - Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 - E mail: [email protected] - P. Iva e C. F.: 00621790351
