karadekoolaid
Legendary Member
Ingredients:
2-3 sticks celery
Handful pecan nuts (or walnuts)
2 freshly cooked beetroot
Cream cheese
Tsp horseradish
S & P
Method:
2-3 sticks celery
Handful pecan nuts (or walnuts)
2 freshly cooked beetroot
Cream cheese
Tsp horseradish
S & P
Method:
- Wash the celery and cut a thin slice from the bottom so the celery will sit on the plate. Cut into 1-2 inch pieces.
- Toast the pecans in the oven until just crisp, or dry fry in a pan. Remove.
- Put the nuts, beetroot and horseradish in a food processor and blitz until mixed. The mixture doesn't have to be smooth. Plut the contents into a bowl.
- Add cream cheese, a little at a time, and mix vigorously until the beeetroot cream has the right texture. It should be a little stiff.
- Season with salt and pepper. You could also add a tsp of mustard, or dill if desired.
- Put a tsp of the beetroot mixture into the celery pieces. Run a fork over the top .
