4 cups (heaping) of beetroot, diced
1 tablespoon of butter
1 cup (heaping) of chicken broth
4 eggs
1/4 cup (heaping) of heavy cream
Salt, black pepper, and nutmeg to taste
Fresh parsley for garnish
4 cups (heaping) of beetroot, diced
1 tablespoon of butter
1 cup (heaping) of chicken broth
4 eggs
1/4 cup (heaping) of heavy cream
Salt, black pepper, and nutmeg to taste
Fresh parsley for garnish
Cook the beetroot with butter and broth over low heat until it becomes tender
Remove from heat and let cool
Transfer to a blender and add eggs, heavy cream, and season with salt, pepper, and nutmeg
Blend until smooth
Pour the mixture into greased mini muffin tin cups and place them in a baking dish
Bake in a preheated medium oven for 20 to 25 minutes
Remove and let cool slightly before releasing the fritters from the molds
Garnish with fresh parsley and serve immediately
