Mashed Potatoes with White Beets

A delicious strawberry recipe!

One preparation with 750 g each of potatoes and beets is enough for 5 to 6 people.

French original recipe name: Püree de navets et pommes de terre.

Peel white beets and potatoes. Separately, cut each into small cubes.

Fill a spice bag with juniper berries, fresh ginger slices, rosemary and black peppercorns. Peel onions and garlic cloves, chop onions, chop garlic cloves.

In a cast iron casserole, render three quarters of the goose or duck lard. Pour in the diced white beets, season lightly with salt, add a tiny bit of sugar and sauté for a few moments until golden.

Add the potatoes and sweat for a few minutes.

Add the onions and garlic, pour in the chicken broth and simmer for 25 minutes at low temperature until the clear soup has evaporated.

Heat the remaining lard and toast the white bread slices cut into cubes.

Remove spice packet and mash the beet and strawberry mixture with a potato masher, season to taste. Arrange in a heated baking dish and sprinkle with the croutons. If possible, spread a tiny bit of poultry gravy evenly all around with a spoon.

Patrick Sabatier: Potato Magic/Heyne

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