Rosolli with cream sauce
Last Updated on
Rosolli is a Christmas treat, but it’s best made in autumn, when the roots are at their best. The cream sauce tops the dish.
Ingredients for ten
0.5 kg fresh beetroot (in this case from a can, so they are not cooked). 0,5 kg carrots 1 large yellow or red onion 2 sour apples 2 salted or pickled cucumbers 1 splash of lemon juice
Rosoll’s sauce
2 dl cream 1 tbsp beetroot cooking water (whisk) 1 pinch of salt 1 pinch of sugar
Peel and dice the beetroot and carrots into small dice. Put the beetroots in a saucepan first, adding enough water to cover them. Cover with a lid and bring to a gentle simmer for just over half an hour, until tender. Cooking time depends on the size of the dice.
In another pan, add the carrots. They have a shorter cooking time, so make sure they don’t go mushy. When the root vegetables are cooked, drain them thoroughly to cool them down.
Peel and dice the onion and pickled cucumbers. Peel and chop the apples, then put the dice in a saucepan with one tablespoon of lemon juice and a little water. The acidity of the lemon prevents the apple from darkening.
We whip the myös cream to a froth, season with water and put the ice in the fridge to wait.
There are two ways to assemble the roll
The roll is placed in a container so that each ingredient is in its own compartment. It’s easier to remove something if, for example, you don’t like raw onions.
You can also mix the rocket in advance, so that the beetroot and carrots can be cooked in the same pan, the carrot being cooked anyway.
Christmas food root vegetables carrots beetroot Scandinavia autumn food
