Beetroot Beets With Cream And Mushrooms
|Butter||1 Ounce (2 Tablespoon, 25 Gram)|
|Garlic||1 Clove (5 gm), crushed, minced|
|Mushrooms/Whole button mushrooms||8 Ounce, sliced (3 Good Cups, 225 Gram)|
|Beetroot||1 Pound, cooked and chopped (3 Cups, 450 Gram, Beets)|
|Cream||1⁄4 Pint (2/3 Cup, 150 Milliliter)|
|Grated parmesan cheese||30 Milliliter (2 Tablespoon)|
|Breadcrumbs||30 Milliliter (2 Tablespoon)|
Put the butter in a dish and cook for 1 minute to melt it. Add the garlic and mushrooms, cover with vented cling film (plastic wrap) and cook for 3 - 4 minutes, stirring once.
Mix in the beetroot (beets).
Stir the cream and cheese together and pour over the vegetables.
Sprinkle on the breadcrumbs and cover and cook for 4—5 minutes, until hot through.