Purée Norvégienne (Kohlrabi Purée with Beetroot Julienne)

Ingredients

• 800 grammes kohlrabi
• 1 litre milk
• 20 grammes salt
• 2 and a half décilitres milk
• butter
• 100 grammes beetroot

Instructions

1. Slice, blanch and cook 800 grammes of kohlrabi with 1 litre of milk, seasoned with 20 grammes of salt.
2. Pass through a tammy cloth.
3. Bring to point with 2 and a half décilitres of milk and butter at the moment of serving.
4. Garnish with 100 grammes of beetroot julienne stewed in butter.