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Beetroot (Beets) with Cream & Mushrooms

Serves : 4

Ingredients:

5 tbsp / 65g / 2½oz Butter

Vegetable Oil

1½ cups / 175g / 6oz Sliced Fresh Mushrooms

1 Clove Garlic , chopped

1.5kg / 3lb Beetroot (Beets), cooked, peeled, chopped

2 Eggs

3 tbsp Whipping Cream

1½ tbsp Grated Parmesan Cheese

Salt & Pepper

Breadcrumbs

Instructions:

1. Preheat the oven to 350°F / 180°C / Gas Mark 4.

2. Melt the butter with a little oil in a frying pan (skillet), add the mushrooms and garlic and fry until soft.

3. Stir in the beetroot (beets) and cook gently so that the flavours mingle.

4. Put the eggs in a bowl with the cream and parmesan and beat together well.

5. Season with salt & pepper.

6. Add the beetroot (beet) mixture and stir well to coat in egg mixture.

7. Grease a baking dish, sprinkle with breadcrumbs and fill with beetroot (beet) mixture, levelling off the top.

8. Sprinkle with breadcrumbs again, drizzle a little oil over the top and bake until golden.

Tips for measuring, temperatures, or conversion from imperial to metric

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