- 400 GRAM MUSHROOMS, sliced
- 1 ONION, chopped
- 1 APPLE, peeled and cut
- 1/4 CUP CREAM
- 1 TBSP WORCESTERSHIRE SAUCE
- 1 KG BEETROOT, peeled and cut in eight
- 5 SHALLOTS, chopped
- 1 TBSP ANISEED
- 3 TBSP VINEGAR
- 3 TBSP OIL
- 1/2 CUP CREAM, whipped
- 4 TBSP MAYONNAISE
- 1/2 TSP HORSERADISH
Fry the onions three minutes; add the mushrooms and
stir fry three minutes more. Add the rest of the ingredients and salt
and pepper to taste and simmer for 5 minutes.
Mix the beetroot, oil, vinegar, shallots and pepper
and salt to taste and put this in an oven dish. Roast 25 minutes in
the oven at 180 degrees Celsius.
Sprinkle with aniseed and roast 20 minutes more. In the meantime, mix
the cream with mayonnaise, horseradish ad pepper and salt to taste.
Serve the beetroot with the sauce.