Preparation: 25 min.
Beet with cream cheese and parmesan crumble
From Ik eet zo graag 2
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Ingredients for
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200 g Red beets, cooked
400 g Red beets, cooked
600 g Red beets, cooked
800 g Red beets, cooked
1 kg beet, cooked
1.2 kg Red beets, cooked
1.4 kg Red beets, cooked
1.6 kg Red beets, cooked
1.8 kg Red beets, cooked
2 kg red beets, cooked
75 g Philadelphia
150 g Philadelphia
225 g Philadelphia
300 g Philadelphia
375 g Philadelphia
450 g Philadelphia
525 g Philadelphia
600 g Philadelphia
675 g Philadelphia
750 g Philadelphia
1 teaspoon Curry paste, red
2 teaspoons Curry paste, red
3 teaspoons Curry paste, red
4 teaspoons Curry paste, red
5 teaspoons Curry paste, red
6 teaspoons Curry paste, red
7 teaspoons Curry paste, red
8 teaspoons Curry paste, red
9 teaspoons Curry paste, red
10 teaspoons Curry paste, red
10 g Cream butter
20 g Cream butter
30 g Butter
40 g Butter
50 g Butter
60 g Cream Butter
70 g Cream Butter
80 g Cream Butter
90 g of cream butter
100 g Butter
15 g Parmesan
30 g Parmesan
45 g Parmesan
60 g Parmesan
75 g Parmesan
90 g Parmesan
105 g Parmesan
120 g Parmesan
135 g Parmesan
150 g Parmesan
15 g Almond flour
30 g Almond flour
45 g Almond flour
60 g Almond flour
75 g Almond flour
90 g Almond flour
105 g Almond flour
120 g Almond flour
135 g Almond flour
150 g Almond flour
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About this recipe
Those who want to be creative should try this bold combination. Cream cheese, beet and red curry, with the crumble of parmesan lead to a surprising culinary experience!
You can read the full recipe on page 98 from Ik eet zo graag 2
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