Beetroot pudding with spinach sauce (Brand 6050 pressure cooker)

Category: Dairy and egg dishes
Beetroot pudding with spinach sauce (Brand 6050 pressure cooker)

Ingredients

PUDDING
boiled beets, peeled 300 grams
butter 25 grams
wheat flour 20-25 grams
cream Almette cream 3 tbsp. l. with a slide
chicken eggs 2 pcs.
balsamic vinegar 2 tbsp. l.
salt, spices taste
butter for lubricating molds
SAUCE
fresh spinach large handful
fresh parsley 4-5 branches
fresh basil, leaves 8-10 leaves
garlic 2-3 teeth
sour cream + Almette cheese 100-150 grams
salt pepper taste

Cooking method

  • Cooking pudding.
  • Prepare the molds, for which it is good to grease them inside with butter, set aside. I was making pudding in ceramic jars.
  • Combine all the pudding ingredients in a bowl, beat with a blender, taste and whisk until fluffy. The mass is very liquid. Pour the mass into molds.
  • Put the steam stand into the saucepan of the pressure cooker, pour 500 ml. water.
  • Put the tins filled with beetroot mass on the stand.
  • Beetroot pudding with spinach sauce (Brand 6050 pressure cooker)
  • Cover the molds with foil on top, but so that the foil does not touch the mass, make a dome over the molds. This is to prevent moisture from the lid from getting onto the pudding.
  • Beetroot pudding with spinach sauce (Brand 6050 pressure cooker)
  • Close the lid of the pressure cooker, turn on porridge / steam mode, under pressure, default time 13 minutes, steam reset automatically. Unplug the pressure cooker and keep the pudding warm under the lid until the pudding takes shape.
  • Beetroot pudding with spinach sauce (Brand 6050 pressure cooker)
  • While the pudding is cooling, make the sauce.
  • Put all the ingredients in a glass, beat with a blender until smooth, taste.
  • Beetroot pudding with spinach sauce (Brand 6050 pressure cooker)
  • We spread the pudding on a plate, pour a little sauce on top, serve to the table.
  • Beetroot pudding with spinach sauce (Brand 6050 pressure cooker)
  • Or you can eat pudding with a spoon straight from the mold, adding a little spinach sauce. Both are good!

The dish is designed for

2-3 servings

Note

I never thought that I would eat beet pudding and that it tastes so good! Lightweight, soft, foamy mass inside

Cook with pleasure and bon appetit! Beetroot pudding with spinach sauce (Brand 6050 pressure cooker)

Tanyulya
Class !! and what little dishes are great. !!!
Admin

Yeah, cool! Simple, inexpensive, fast, delicious!

Thank you!
Gin
yeah ... can Admin surprise
MariV
Gorgeous!
Admin

Girls, thanks!
Ilona
Wow!!! What a beauty! I think the kids will appreciate it! Thanks for the nice serving of the pudding!
Admin
Quote: ilonnna

Wow!!! What a beauty! I think the kids will appreciate it! Thanks for the nice serving of the pudding!

Ilona, I think children will appreciate it, it tastes very good, inside is soft, lush

Thank you!
Ilona
Admin, but I am plagued by doubts whether you correctly indicated the ingredients in the recipe? Why did it turn out so orange, maybe there are carrots in the composition? I see you have attached beets instead of a stand for a "carrot pot", but still orange, why is it? I'll clarify everything and on my weekends I'll probably play a kid
Admin

Ilona, please note that while the pudding is raw, its color is still bright beetroot, though diluted with cream cheese, flour, which are white.
Yes, the beets were a normal deep red color, but after mixing with additives they became lighter.

After heat treatment, the color changed to light. But when the pudding cooled down, the color recovered slightly to red, inside it is also darker.

There are no "hidden" additives, as I speak in spirit. I think, according to this principle, you can make carrot pudding, only you can take raw carrots - I just don't like carrots in this form and generally don't eat boiled carrots

Cook, I hope everything will work out and like it!

I also did it for the first time with caution, but I cracked the first portion straight from the mold and stood at the table, poured a little sauce and scooped up the airy mass with a spoon

This pudding can be made in the oven. Immerse the molds with the mass in a dish 2/3 of the height of the molds filled with water, and cook for about an hour.
Ilona
Thank you, Admin! I will try while on children I myself will look forward to the end of the post and it will already be possible to try such beauty! But I will not stick with the oven, if there is a saving multicooker
*** yana ***
Admin How interesting! and I think, what kind of flower pot is that? gotta try .... took it to bookmarks
Alexandra
Romchka, wonderful tender pudding!
How did you come up with the recipe - starting from some proportions or by eye?
I ask, because it’s not great for me to eat cooked beets and carrots, I could mix it up with something else, but the density of different vegetables is different, somehow it must be taken into account.

PS I also have such ceramic molds, they are very nice! There are brighter, ceremonial ones, and these are so cozy and homely
Admin
Alexandra THANKS!

Once I saw the recipe in a book, then I began to shift it to myself, make substitutions to taste and according to how the pudding itself is obtained in consistency.

I was surprised first of all that the pudding can be made from BEET !!!
I also do not like boiled beets and especially boiled carrots, and generally avoid eating them boiled.
But, there is a recipe, so you need to try! Everyone liked this pudding at home.

And then, each vegetable has its own additives, its own combination of spices, herbs. For example, I like to add fresh bread crumbs to pudding more. This time there was no bread from the White House, there was a drop, there would not be enough for the whole pudding, so I combined wheat flour with bread crumbs.

Alexandra, it seems to me that such puddings, light in consistency, airy inside, can be made from any vegetables. It is desirable to add cottage cheese or cheese as a base and taste, and take additives in accordance with the vegetable that is used, each vegetable has its own spices and additives. Then the taste will be successful!
I regulate the density with fresh bread crumbs, it turns out very well.
I even tried adding gray bread - good too!

And the ceramic molds are very successful - I liked them too
Alexandra
Romchka, Thanks for the detailed answer
To tell the truth, I taste very good about boiled beets, and even more like cooked carrot dishes - caviar, pies and muffins. But alas, their high GI is not shown to me as a diabetic. Well, as always, the same is true for losing weight.
Therefore, something like that fantasies about cauliflower. green peas, zucchini and bell peppers
Admin
Quote: Alexandra

Romchka, Thanks for the detailed answer

But alas, their high GI is not shown to me. Well, as always, the same is true for losing weight.

Alexandra, to your health!

Here, and I mean the same

I hope I see your recipe for cauliflower, zucchini and other garden herbs - fantasize!

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