Verrine: Beetroot cream and parmesan chips!

Beetroots give always a stunning color to verrines. I love flashy colors… As you know by now. Making verrines is not only about taste but also about assembling the best colors. Arranging a verrine is sometimes more related to art or fashion than cooking.

For this recipe I used fresh beetroots but you can always choose to buy some pre-cooked one in your local supermarket. We always speak about home-made. True that’s taste better, but after an entire day at work sometimes you just want to be quick!

Verrine: Beetroot cream and parmesan chips

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Prep Time 10 mins

Cook Time 35 mins

Servings 8 verrines

Ingredients

  

• 2 fresh beetroots
• 100 gr grated parmesan cheese 1 cup or 3.57 oz.
• 100 gr fresh cheese Cantadou or Boursin garlic and herbal style 0.4 cup or 3.57 oz.
• 100 ml cream 0.4 cup or 3.3 oz.
• thyme
• pepper
• salt

Instructions

 

• Wash beetroots. Cut the tops leaving 10 cm. Place in your autocooker without peeling with 1/2 teaspoon of salt. Cook during 30 minutes.
• Preheat your oven to 200°C (400°F). Place a greaseproof paper on a baking tray. Place 8 teaspoons of parmesan on the baking tray. Spread some pepper and thyme on top. Bake for 5 minutes. Remove from the oven and leave to cool on the backing tray. When chips are cold, remove carefully with a spatula.
• Peel and dice beetroots. Set one diced beetroot aside. Mix in an electric mixer the other beetroot with fresh cheese, cream, a bit of salt and pepper to obtain a colorful beetroot cream.
• In each verrine add first a layer of diced beetroot then a layer of beetroot cream. Place in your fridge. When serving, add one chips on top of each verrine.

Verrine: Beetroot cream and parmesan chips!

a French girl "cuisine"

Print Recipe Pin Recipe

Course Appetizer

Cuisine French

Servings 8 verrines

Ingredients

  

• 2 fresh beetroots
• 100 gr. of grated parmesan cheese 1 cup or 3.57 oz.
• 100 gr. of fresh cheese Cantadou or Boursin garlic and herbal style 0.4 cup or 3.57 oz.
• 100 ml. of cream 0.4 cup or 3.3 oz.
• thyme
• pepper
• salt

Instructions

 

• Wash beetroots. Cut the tops leaving 10 cm. Place in your autocooker without peeling with 1/2 teaspoon of salt. Cook during 30 minutes.
• Preheat your oven to 200°C (400°F). Place a greaseproof paper on a baking tray. Place 8 teaspoons of parmesan on the baking tray. Spread some pepper and thyme on top. Bake for 5 minutes. Remove from the oven and leave to cool on the backing tray. When chips are cold, remove carefully with a spatula.
• Peel and dice beetroots. Set one diced beetroot aside. Mix in an electric mixer the other beetroot with fresh cheese, cream, a bit of salt and pepper to obtain a colorful beetroot cream.
• In each verrine add first a layer of diced beetroot then a layer of beetroot cream. Place in your fridge. When serving, add one chips on top of each verrine.