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Ingredients
- 1Â 1/4 lb russet potatoes - (abt 5 med) peeled, quartered
- 2 tsp red wine vinegar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 med beets - (abt 1 1/4 lbs)
- 1/4 c. lowfat milk
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 ounce unsalted butter - (1/2 stick) minced,
- Â Â at room temperature,
- 2 Tbsp. fresh chopped chives or possibly green onions
Directions
- For the potatoes, place in a medium pot and cover with cool salted water. Bring to a boil over medium-high heat. Reduce heat and simmer till very tender and almost falling apart, for about 20 min; drain.
- Set a large holed sieve over the same pot. Mash the potatoes through the sieve, using a large mallet and up/down motion. Stir in the vinegar. Season with salt and pepper. (This can prepared ahead, covered and set aside at room temperature.)
- Meanwhile, cover the beets with cool salted water in medium pot. Bring to a boil over medium-high heat. Reduce heat and simmer till very tender and easily pierced with a knife, for about 20 min; drain.
- Puree the beets with the lowfat milk in a blender till smooth, pulsing on/off and stopping to scrape down the sides of the container. Season with salt and pepper. Strain the beet puree into the potatoes through a fine sieve, pressing on the beets. (This can be prepared ahead, covered and set aside at room temperature.)
- To serve, stir the puree over medium-high heat till hot, using a wooden spatula. Add in the butter and stir till smooth. (This can prepared 1 hour ahead to this point and kept hot in a larger pan of gently simmering water (bain marie). Stir occasionally.
- Fold in the chives. Mound in a vegetable dish or possibly spoon out onto 4 to 6 large plates with an entree. Serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 104 | 42% |
| Total Fat 11.86g | 15% |
| Saturated Fat 7.42g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 59mg | 2% |
| Potassium 805mg | 23% |
| Total Carbs 31.81g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.46g | 4% |
| Protein 4.61g | 7% |
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