Red beet cream, yoghurt sauce and puffed Parmigiano Reggiano rind

Pasta&Ricea few minutes12-18 months


1 potato

500 g red beet, pre-cooked

500 ml vegetable stock

150 g low fat yoghurt

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 red beet 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 yoghurt 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 yoghurt and the puffed cheese rinds.

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