BEETROOT WITH SOURED CREAM

BEETROOT WITH SOURED CREAM 1 lb. fresh beetroot 2 tbsp. water 1 lg. onion, chopped 2 tbsp. butter Salt & black pepper Grated nutmeg 5 fl. oz. sour cream 1 tbsp. chopped chives to garnish

Scrub beet root and place in a roasting bag with water. Secure bag with elastic band. Cook on full power 8 minutes. Leave to stand 5 minutes. Rinse beetroot under cold water and rub off the skin (this is where you get purple hands) ! Dice beetroot and set aside. Put onion in serving dish with butter and cook on full power for 5 minutes. Stir in seasoning, beetroot and nutmeg. Pour in cream and cook 2 minutes. Serve garnished with chives.

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